Lolly Cake

Method

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1. Put the crushed biscuits in a large bowl and stir in the melted butter and condensed milk until the mixture is evenly moist and holds together when squeezed.

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2. Fold in the chopped marshmallows.

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3. Divide the mixture in half and shape each half into a log about 5 cm across on a sheet of parchment paper. Wet your hands if it sticks.

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4. Spread the coconut on a tray and roll each log in it until coated all over.

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5. Wrap the logs tightly in the paper and refrigerate for at least 2 hours, until firm.

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6. Unwrap and cut into slices about 1.5 cm thick with a sharp knife.

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Chef’s Tips

• Crush the biscuits finely. Big chunks make the logs crumble when sliced.
• Cut the marshmallows with wet scissors so they do not stick.
• Slice with a sharp, wet knife and wipe it between cuts.

Pairing Suggestions

• A glass of cold milk
• A cup of tea
• Fresh fruit

Storage & Reheating

Keep wrapped in the fridge up to 1 week. Freeze for 2 months and slice from frozen.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.