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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is from the April 2007 (out in March) of Australian Super Food Ideas. Though I would never make it myself (diabetes) I thought it would be a good Easter idea. Preparation and cook time are estimated. Ingredients:
1 1/2 cups plain flour (sifted) |
1/3 cup caster sugar |
80 g butter (chopped) |
1 egg yolk |
2 tablespoons water (chilled) |
500 g miniature chocolate eggs (mini solid required) |
1 cup shredded coconut |
395 g sweetened condensed milk (can) |
Directions:
1. Preheat oven to 180 degree celsius.
2. Grease a 3cm deep, 16.5cm x 26cm (base) slab pan.
3. Line base and sides with baking paper, allowing a 2cm overhand on all 4 sides.
4. Combine flour, sugar and butter in a food processor, process until mixture resembles breadcrumbs.
5. Add egg yolk and cold water, process until mixture almost comes together.
6. Using clean hands, press mixture into base of pan.
7. Bake for 15 minutes or until light golden. Set aside to cool.
8. Unwrap easter eggs. Place eggs over slice base to cover.
9. Sprinkle with coconut.
10. Drizzle condensed milk over the slice.
11. Bake for 28 to 30 minutes or until edges are deep golden and centre is firm to the touch.
12. Allow slice to cool completely in pan.
13. Cut into pieces and serve.
14. It was also suggested you could also try using a combination of milk, dark and or white chocolate easter eggs or brand varieties such as Violet Crumble or Cherry Ripe mini eggs.
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