Ingredients
125g unsalted butter, chopped
395g can sweetened condensed milk
190g packet pure butter shortbread biscuits
2 ½ cups desiccated coconut
2 eggs
2 teaspoons vanilla extract
24 Freckles chocolates
2 teaspoons hundreds and thousands
ICING
2 cups icing sugar mixture
2-2 ½ tablespoons milk
Liquid blue food colouring
Method
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Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
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Place butter and condensed milk in a small saucepan. Stir over a medium heat until butter is melted. Remove. Cool slightly.
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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 top.
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Cook in a moderately slow oven (160C) for about 25 minutes, or until light golden and firm to touch. Remove. Cool completely in pan.
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To make icing, place sugar in a bowl. Stir in enough milk to form a smooth, thick consistency. Tint blue with colouring.
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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.
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Cut into slice into squares to serve.
