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

1. Line a 20cm square slice tin with baking paper – leave some hanging over the sides so you can lift the slice out once set.

2. Crush the biscuits until they resemble fine breadcrumbs (use a food processor or crush them in a ziplock bag).  

3. Place the butter and condensed milk in a large saucepan and heat until butter is just melted. 

4. Add the crushed biscuits and desiccated coconut to the mixture and stir to combine.

5. Press the mixture firmly into the slice tin and refrigerate until firm – about 30 minutes is enough.

6. In a small bowl, stir the icing sugar, passionfruit pulp and softened butter together until smooth.

7. Spread the icing over the prepared base and refrigerate until icing is firm.

8. Cut into squares, should make 25 squares.

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