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Preparation Time : 30
Cook Time : 35
Total Time : 65
2 cups self-raising flour
2 tablespoons MasterFoods® Ginger Ground
3/4 cup honey
250g caramel-filled mini chocolate Easter eggs, unwrapped
1 cup desiccated coconut
395g can sweetened condensed milk
Preheat oven to 180C/160C fan forced. Grease and line base and sides of a 28cm x 18cm, base measurement, slice pan with non stick baking paper.
Combine flours and ginger together in a large bowl. Make a well at centre.
Melt butter and honey together in a small saucepan. Pour mixture into well. Stir until well combined. Spoon mixture into prepared pan. Using slightly damp hands press mixture firmly over base of pan. Level top and cool for 10 minutes.
Place eggs all over top of slice in a single layer, pressing down to submerge each egg by half. Sprinkle over coconut and drizzle with condensed milk. Bake for 30 minutes or until edges are golden and centre set firm. Cool in pan.
For the icing, whisk egg white in a large bowl until frothy, then whisk in icing sugar until well combined and smooth. Divide mixture in half. Add red food colouring to 1 half of the mix and stir until well combined. Using a fork, drizzle both icings over cooled slice. Allow to set. Trim ends of slice and discard, then cut into 24 pieces. Serve.
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