SHORTBREAD SPRINKLE SLICE

Ingredients.......125gm butter/ marg, 395gm can of sweetened condensed milk, 190gm of shortbread biscuits, 2 and 1/2 cups of desiccated coconut, 2 eggs lightly beaten, 1 dsp of vanilla extract, 24 freckles chocolates, 1 dsp of hundreds and thousands. Icing Ingredients....2 cups of icing sugsr, 2 and 1/2 tbs of milk, 2 drops of blue food colouring. Preheat your oven to 160 deg C. Grease and line with baking paper a 20cm x 30cm lamington pan. Place the butter/ marg in a small saucepan with the condensed milk. Stir over a medium heat until the butter/ marg has melted. Remove the saucepan from the heat and allow the mixture to cool slightly. Process the biscuits and coconut in a food processor to make a fine crumb. Add the butter mixture, the eggs and vanilla extract. Process until combined. Pour the mixture into the prepared pan. Smooth over the top. Cook in the preheated oven for 25 minutes or until light golden and firm to touch. Remove from oven and cool completely in the pan. In the meantime make the icing. Place the icing sugar in a bowl and add enough milk to form a smooth, thick consistency. Tint blue with the drops of blue colouring. Lift the slice from the pan. Transfer to a serving plate and spread with the icing. Arrange the freckles over top and sprinkle with the hundreds and thousands. Stand at room temperature until set. To serve cut the slice into squares.