Quick & Easy

Lolly cake biscuits

25 Item



1.Place butter and condensed milk in a small saucepan over medium heat; cook, stirring, for 3 minutes or until butter melts and mixture is heated through. Remove from heat.
2.Blend or process biscuits until fine. Transfer to a large bowl, add licorice, then butter mixture; stir to combine.
3.Grease a 8cm x 25cm (3¼-inch x 10-inch) straight-sided loaf pan; line base with baking paper. Spoon mixture into pan. Refrigerate 1 hour or until firm.
4.Place hundreds & thousands on an oven tray. Turn out biscuit from pan; press gently, all over, in sprinkles. Using a sharp knife, cut into 1cm (½-inch) thick slices.

storage Lolly cake biscuit will keep refrigerated in an airtight container for up to 1 week. Slice it as you need it. For round biscuits, place a 30cm x 40cm (12-inch x 16-inch) sheet of baking paper on the work surface. Spoon biscuit mixture onto paper and shape into a 30cm (12-inch) long, 5cm (2-inch) diameter log. Roll to enclose, twisting the ends to secure, then roll in plastic wrap. Refrigerate for 1 hour, then continue as per step 4.


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