I am always on the look out for simple recipes to make with the kids. Truth be told, I get bored if I have to make the same thing over and over again. Flapjack brownies are the exception to this; they always go down well. I do have to fight off my middle child as he is also rather partial to them, but seeing as he is considerable shorter than me, I have a certain advantage when it comes to keeping them out of his reach.
Since our move to the Falklands, we have met a few Kiwis. This got me researching recipes from there. I stumbled upon Lolly cake and thought it looked like a perfect treat for Smoko or elevenses/high tea. I decided that it would be amazing apart from the traditional idea of rolling it up – I didn’t fancy trying to role up a sticky condensed milk and biscuit concoction into a log and covering it with desiccated coconut with a small child. Can you imagine a small child faced with the instruction not to lick their fingers combined with overwhelming desire to do so when confronted with a sugary sticky messy mixture that they are shaping with their hands?! Consequently, I decided a make it as a traybake. We initially covered the bottom in desiccated coconut too, but this seemed to make it overly messy – not my aim. Therefore, my suggestion would be to just sprinkle the desiccated coconut on the top. It may be a cop out, but I think you will thank me when your surfaces and floors are not covered in desiccated coconut. It did look a bit like it had been snowing in my kitchen!
This one was a recipe that Ophelia made with me when the boys were in school. Highlights included smashing the biscuits to smithereens (I totally love that word, definitely one of my top 100 words and yes, I am that language geek) and trying to sneak dolly mixtures and mini marshmallows into her mouth during the process. Daddy, who allegedly doesn’t like dolly mixtures, certainly ate more than his fair share of this bake. Not that I am pointing the finger or anything…
- 250g chocolate digestives
- 150g dolly mixtures
- 30g mini marshmallows
- 120g butter
- 200g sweetened condensed milk
- 70g desiccated coconut
- Grease and line a brownie pan or a square cake tin (at least 20cm, ours was a bit bigger as we use a brownie pan)
- Put the butter and condensed milk into a pan over a low heat and melt together. We measured the condensed milk directly into the pan to prevent too many sticky spillages. Once melted put to one side to cool a little.
- Crush the biscuits either by placing in a zip lock bag and bashing with a rolling pin, or in a bowl and crushing with the end of a rolling pin. We did the latter, after having broken then up a bit first.
- Add the crushed biscuits, the dolly mixtures and marshmallows to the condensed milk/butter mixture and mix to ensure fully combined.
- Spoon into the prepared tray and spread with the back of a wooden spoon. You may want to let you little chef use their fingers to get the mixture into the edges of the tin.
- Sprinkle the top wit the desiccated coconut and put in the fridge to set.
- Leave to set before cutting. Please note, it is easier to cut when it is fully solid. We left ours overnight before contemplating cutting it.
- Try not to eat the whole batch in a single sitting (I am not looking at anyone in particular here!!!)
My aim making this treat was to spread the sugar out evenly over the week, but unfortunately this time I was unsuccessful. Anyone got any tips for baked goods security?!