Sunday, 8 May 2016
250 grams butter, softened
1/2 cup sugar
1/2 can condensed milk
2 1/2 cups self raising flour
6 drops yellow food colour
6 drops blue food colour
6 drops green food colour
6 drops pink food colour
1 packet raspberry lollies
1 packet freckles lollies
preheat oven to 180 c. line 2 baking trays with baking
using an electric mixer, cream butter and sugar.
add condensed milk and beat until well combined.
fold in flour till well combined.
separate dough into 4 even balls. place the yellow colour in 1 ball
and knead until colour is well combined. continue with the rest of the balls and colour.
using a rolling pin, place a ball between 2 sheets of baking paper and
roll into a thin rectangle. continue with the rest of the balls.
discard the top piece of baking paper and trim each rectangle to the same size
keeping the bottom piece of paper intact. keep the off cuts of dough.
place one rectangle on top of the other, keeping the bottom piece on the baking paper.
(turn the rectangle paper side up and carefully place on bottom rectangle.
peel paper off. continue with rest).
starting on the long side of the 4 layer rectangle, carefully roll up like a scroll.
cut into 18 even pieces and place on 2 trays, 9 to a tray. place a raspberry
lolly in the middle of each piece.
cook for 10 - 12 minutes or until just starting to brown. cool on tray
for 5 minutes then remove to wire rack to cool completely.
to use the left over dough.....
roll the dough into walnut size balls. place on a baking tray.
lightly flatten each ball and place a freckle lolly on top.
cook 180c for 10 - 12 minutes or until just starting to brown.
cool on tray for 5 minutes then remove to wire rack to cool completely.