Ingredients
170g sweetened condensed milk
125g butter
250g Scotch finger biscuits
100g desiccated coconut
250 grams icing sugar
2tbsp passionfruit pulp
25g butter softened
Method
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Line a 20cm square slice tin with baking paper – leave some hanging over the sides so you can lift the slice out once set.
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Crush the biscuits until they resemble fine breadcrumbs (use a food processor or crush them in a ziplock bag).
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Place the butter and condensed milk in a large saucepan and heat until butter is just melted.
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Add the crushed biscuits and desiccated coconut to the mixture and stir to combine.
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Press the mixture firmly into the slice tin and refrigerate until firm – about 30 minutes is enough.
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In a small bowl, stir the icing sugar, passionfruit pulp and softened butter together until smooth.
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Spread the icing over the prepared base and refrigerate until icing is firm.
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Cut into squares, should make 25 squares.
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