Hello! Yay, it’s school holidays! They deserve a break, the little fritters, all that reading, spelling and math, exhausts me just thinking about it and us, a break from running around here, there and everywhere!.
Now I’m not trying to reinvent the wheel (or rather LOG) here it’s just that I made some of these for a shared lunch a few weeks back and they were just so yummy and oh so cute, I thought I’d add it to this here blog.
I’m sure I’m not the first to think of this and don’t know why I haven’t thought of it before because lolly log is one of my favourite things (it’s those malt biscuits!) so simply use your fav lolly log (aka, lolly cake) recipe…..oh look, scroll down, there’s one!…..mould it into balls instead of a log and roll them in coconut…..I told you, no new wheel here, just a cute idea. 🙂
250 g / 8 oz packet of plain malt biscuits (I use Griffins)
170 g / 6 oz soft lollies (I used eskimos and bananas)
1 teaspoon cinnamon
125 g / 4 oz butter
1/2 cup condensed milk
1/2 cup desiccated coconut to decorate
Optional – extra 1/3 cup shredded coconut
Makes x 25
- You can double this recipe to make two smaller logs or one huge, big fat one!
- The optional coconut is to go into the mixture if you prefer and I prefer shredded for its texture but of course, you can just use desiccated.
STEP BY STEP
So getting started, first chop up the lollies into quite small pieces and set them aside.
- Sounds easy right….well actually it took quite a while with my very sharp knife. In hindsight, I think a sharp pair of kitchen scissors would’ve been better! It all depends on which type of lollies you use.
Now in your food processor process the biscuits until they are crumbs.
- If you don’t have a food processor you can use a thick, resealable plastic bag. Fill it with the biscuits, lay it flat on the bench, lay a tea-towel over it and use a rolling pin to bash and roll the biscuits until they are crushed.
Next, place the crumbs, the lollies and the shredded coconut (if using it) into a medium-sized bowl.
Then, cut the butter into cubes and place it into a small saucepan with the condensed milk.
Over a low heat, stirring often, melt the two together.
- Keep a close eye on it as condensed milk just loves to ‘catch’ and burn…..eek!
Once melted nicely together, add it to the other ingredients.
Mix it all together and weigh out little balls. No need to worry about them being perfectly round at this point.
- Of course, they can be as big or small as you like. Mine were around 25 g / 1 oz each which was also approx 2 tablespoons.
Once done place the desiccated coconut onto a plate.
- This should keep the kids amused for long enough for you to have a cup of tea!
Slightly squeeze and roll each ball between your palms so they are firm and then toss them in the coconut.
Then place them in the fridge to set a little (also where they need to be stored).
Storage – Because this isn’t baked and is made with condensed milk, I would store them in a container or well wrapped with cling film in the fridge and they will be great in there (calling your name constantly) for up to 5 days. 🙂
Lolly Log, White Chocolate Cheesecake
A no-bake white chocolate cheesecake with a base made with malt biscuits, soft lollies & condensed milk. A variation of NZ's fav Lolly Log recipe!
- 250g / 8 oz packet of plain malt biscuits (I use Griffins)
- 170g / 6 oz soft lollies (I used eskimos and bananas)
- 1 teaspoon cinnamon
- 1/3 cup shredded (or desiccated) coconut
- 125g / 4 oz butter
- 115 g / 1/2 cup condensed milk
- 2 tablespoons desiccated coconut
- 200 g / 6 1/2 oz white chocolate (in a block or buttons)
- 1 cup / 250 mls fresh cream
- 2 x 250 g / 8 oz pottles cream cheese (at room temperature)
- 1 x 395 g tin / 1 3/4 cups condensed milk
- 1 teaspoon vanilla extract
- 3 teaspoons gelatine granules / powder
Optional / To Decorate
- 1/2 cup / 125 mls cream, 1 tablespoon icing sugar, 1/4 teaspoon vanilla extract and / or 50 g extra white chocolate (cold, from the fridge).
- If you haven't already take the cream cheese from the fridge to bring it back to room temp.
- Lightly spray a 23 cm / 9 inch round, loose bottomed cake tin with non-stick cooking spray.
- Chop up the lollies into reasonably small bits and set them aside.
- In a food processor, process the biscuits until they are crumbs. *Alternatively place the biscuits into a thick, resealable plastic bag, lay it flat on the bench, lay a tea-towel over it and using a rolling pin bash and roll the biscuits until they are well crushed.
- Place the crumbs, the lollies, the cinnamon and the 1/3 cup shredded (or if using it, desiccated) coconut into a medium-sized bowl.
- Cut the butter into cubes and place it into a small saucepan with the condensed milk.
- Over a low heat, stirring often, melt the two together, keeping a close eye on it as condensed milk just loves to 'catch' and burn.
- Once combined, add it to the bowl with the other ingredients and mix it all together.
- Roughly weigh out little balls. (mine were around 15 g (which was also just under 1 tablespoon each).
- Place the 2 tablespoons of desiccated coconut onto a plate. Slightly squeeze and roll each ball between your palms so they are firm and as perfectly round as possible and then toss them in the coconut. Place them in the fridge to set a little.
- Spoon the remaining lolly/ biscuit mixture into the bottom of your tin and loosely spread it out as evenly as possible Then use a metal spatula or a flat bottomed cup or glass to press it down reasonably firmly. Place it into the fridge to set whilst you make the filling.
- Find a heatproof bowl that fits snuggly into the top of a small saucepan and place the broken up chocolate or buttons into the bowl. Fill 1/3 of the saucepan with water and then sit the bowl on top again, checking that the water isn't touching the bottom of the bowl. If it is, tip some out and if isn't remove the bowl again and bring the water to a boil. Turn down the heat to medium / low or to where the water is simmering. Place the bowl back on top and stir often until all of the chocolate has melted. Turn off the heat and leave the bowl of chocolate aside.
- In a medium sized bowl using an electric beater, on a medium speed, beat the cream for around 2 1/2 minutes or until stiff peaks form. Set it aside also.
- Place the cream cheese, the condensed milk and the vanilla extract into a large bowl and using the electric beater again, still on a medium speed, beat it all together for around 3 minutes or until it's well combined and creamy.
- Add around 2 tablespoons of the cream cheese mix to the chocolate and stir it in.
- Add all of the chocolate to the cream cheese mixture and using the beaters again, on a low speed, beat it in for a minute, until it's all combined.
- Place 1/3 cup of cold water into a small heatproof bowl and sprinkle the gelatine over the surface. Find another heatproof bowl that is larger than the small bowl containing the water and gelatine and place the smaller bowl inside it. Carefully pour some boiling water into the larger bowl so that it reaches the same height as the water and the gelatine inside the smaller bowl. Mix, the water and gelatine together until all of the gelatine has dissolved.
- Add every little bit of the dissolved gelatine and water into the bowl with the cream cheese mixture and using the beaters again, just on a low speed, beat it into the cream cheese mixture for around 1 minute or until it's nicely blended in.
- Use a large spoon or spatula fold the whipped cream into the cream cheese mixture until it's all combined.
- Place the cheesecake filling into the tin and spread it around on top of the set base and then place it into the fridge to set for at least 2 hours.
To decorate without cream
- Release and remove the ring of the tin and run a large knife or spatula around in between the base and the cake tin bottom to loosen it.
- Use a large spatula to carefully slide the cheesecake onto a serving plate.
- If you choose to slice it, use a large sharp knife to cut it into 10 pieces (or 8 for larger portions).
- Cut or uncut, if you like, grate the extra 50 g of white chocolate all over the top.
- Then place all of the wee lolly balls in a cute pile in the centre.
To decorate with cream
- Use a large sharp knife to cut it into 10 pieces (or 8 for larger portions).
- If you like, grate the extra 50 g of white chocolate all over the top.
- Place the second cup of cream into a medium sized bowl with the icing sugar and the vanilla extract and using your beaters again, on a medium speed, whip it for around 1 minute or until stiff peaks form (if you pulled some up with a spoon it should stand up stiff) being careful not to over whip it though, so it doesn't go too grainy.
- Spoon it into a piping bag and pipe a swirl on each piece. *If you don't have a piping bag you can spoon it into a resealable bag and use a sharp knife to cut a corner off, creating a piping bag.
- Carefully place a lolly ball on each swirl of cream before serving.
- Keep well wrapped in cling wrapped in the fridge for up to 5 days.