Brown Butter Salted Lolly Cake with Toasted Coconut

Method

1. Toast the coconut in a dry 20 cm frying pan over medium-low heat for 3 min, stirring constantly, until most of it is pale golden and smells sweet. Tip it onto a plate immediately; it goes from golden to burnt in seconds.

   Add in this stepDesiccated coconut 18 g

   medium-low heat

2. Melt the butter in a light-coloured 14 cm saucepan over medium heat and cook for 3 min, swirling, until it foams and the bits on the bottom turn hazelnut brown. Take it off the heat, stir in the condensed milk and salt until smooth, and let it cool for 5 min.

   Add in this stepUnsalted butter (for browning) 42 gSweetened condensed milk 60 gFlaky sea salt 1 pinch

   medium heat

3. Blitz or crush half the biscuits into fine crumbs and chop the other half into 5 mm pieces with a knife. The mix of fine and chunky gives a firm slice with bite.

   Add in this stepPlain malt biscuits 80 g

4. Put both kinds of crumbs in a bowl, grate in the lemon zest, pour over the butter mixture and mix until evenly moist. Add the lollies (halved with oiled scissors) and knead with your hands until well distributed.

   Add in this stepLemon (finely grated zest only) ½Soft fruit lollies (chewy, marshmallow-style) 55 g

5. Line a 15×8 cm loaf tin with baking paper and sprinkle half the toasted coconut over the base. Press the mixture in firmly and evenly with the back of a spoon, sprinkle the rest of the coconut on top and press again so it sticks. Cover and refrigerate for 2 h.

6. Lift the slab out using the paper. Melt the white chocolate in the microwave in 20-second bursts, stirring each time, then drizzle it over in thin zigzags with a spoon. Leave for 10 min to set, then cut into bars with a hot, dry knife.

   Add in this stepWhite chocolate, chopped 25 g