Lolly cake. It's a kiwi classic invented around the 1940's era and certainly one of my childhood favourites that has continued into adulthood, you just can't beat it!
Traditionally made with malt biscuits and lollies with probable gluten content I decided to invent a coeliac friendly version of this delicious number. I can't really call it a recipe as lolly cake is probably the most simple never fail creation out there, but hey ho, here is the recipe for you to enjoy for yourselves....
150g Pascall Explorers, chopped roughly
200g gluten free arrowroot biscuits
120g butter, melted
70g dark chocolate (70% or higher)
Sprinkle of desiccated coconut (optional)
In a small saucepan melt the butter over a low heat.
Chop the lollies roughly.
Crush the biscuits in a food processor until they resemble a fine crumb.
In a medium bowl, combine the ground biscuits, melted butter, and lollies.
Firmly press the mixture into a small (approx 20 x 20cm) lined baking dish.
Melt the chocolate in a microwave proof bowl using medium power and stirring every 30 seconds for 1 - 2 minutes. Spread evenly over the top of the slice and sprinkle over the coconut (if using).
Allow the slice to set completely in the fridge for 2 - 3 hours before cutting up into small bite sized pieces. Makes 16 - 20 bite sized pieces.
Tips and substitutions
Double check the ingredients of lollies for gluten. If you can't see the Pascall explorers, try and find something similar like fruit puffs. Remember if you see 'glucose syrup (from wheat)' on the ingredients list it is actually OK for coeliacs as it is so highly processed they are actually gluten free. See the below guide if it helps.
I used the Leda arrowroot gluten free biscuits, but other suitable options for biscuits could include rice cookies or gluten free ginger nuts for a different twist.