Ingredients

65g Butter

50g Icing sugar

20g Egg

110g AM Plain Flour 12.5kg 50026703

2g Salt

1200g Pinnacle Mallo Sno

12.5kg 50105336

15g AP Raspberry Flavoured

Kularome 1L 50105490

50g Caketops Rainbow 10kg 60106044

METHOD : PASTRY BASE

1. Place butter and icing sugar in electric mixer with
   paddle and mix until combined.
2. Add egg slowly, then add Plain Flour and salt. When
   dough is formed, place in fridge for 2 hours.
3. Line 4 tins (5 x 8 inch) with baking paper. Roll out to
   15mm thick and cut sheet into rectangles (about 60g
   each), place in tin and bake until golden brown, cool
   completely.

METHOD : TOPPING

1. Place Mallo Sno into a microwave safe bowl or saucepan to melt until no lumps can be seen.
2. Pour melted Mallo Sno into mixing bowl and whisk
   until firm (about 10 minutes).
3. Fold in Raspberry Flavoured Kularome then spread
   over each slice, sprinkle with Rainbow Caketops and set
   in fridge 2 hours, then slice with hot knife.