Serves: 20
Preparation: 30 min
Cooking: 0 mins
Calories: __cal (__cal per serve as per recipe)
Ingredients
180 grams butter
2/3 cup milk
1 cup caster sugar
1/4 cup cocoa
2 teaspoon vanilla essence
2 x 250 gram Arnott's Milk Coffee Biscuits
2 tablespoons desiccated coconut
Line 19cmx29 cm lamington pan with baking paper to cover sides and base.
Combine the butter, milk, sugar, cocoa, and vanilla essence in a saucepan. Stir over a low heat until sugar is dissolved, then bring to the boil and remove from heat.
Place biscuits in a large bowl and roughly break into pieces, (or place in large plastic bag and roughly crush using a rolling pin). Add the melted butter mixture to biscuits and mix well. Pour mixture into prepared
lamington pan and press mixture down firmly. (Another tray pressed on top works well). Sprinkle with coconut.
Refrigerate until firm. Use lining paper to remove slice from pan and then remove paper. Cut into small pieces to serve.
Will keep for several days in airtight container in refrigerator, or freeze.
