SHORTBREAD SPRINKLE SLICE

SERVES 24

PREP AND COOK: 45 MINS 125g butter, chopped

395g can sweetened

condensed milk

190g packet pure butter

shortbread biscuits

2½ cups desiccated coconut 2 eggs

2 tsps vanilla extract 24 Freckles chocolates

2 tsps hundreds and

thousands

ICING

2 cups icing sugar mixture 2-2½ tblsps milk

Liquid blue food colouring

1 Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.

2 Place butter and condensed milk in a small saucepan. Stir over a medium heat until butter is melted. Remove. Cool. 3 Process biscuits and coconut in a food processor to form fine crumbs. Add butter mixture, eggs and vanilla. Process until combined. Pour into prepared pan. Smooth over the top.

4 Cook in a moderately slow oven (160°C) for about 25 minutes, or until light golden and firm to touch. Remove. Cool in pan.

5 To make icing, place sugar in a bowl. Stir in enough milk to form a smooth, thick consistency. Tint blue with colouring.

6 Lift slice from pan. Transfer to a serving plate. Spread with icing. Working quickly, arrange Freckles over the top. Sprinkle with hundreds and thousands. Stand at room temperature until set.

7 Cut slice into squares to serve.