Local Heart, Global Soul

April 13, 2010

New Zealand Lolly Cake, the favourite of generations of Kiwi’s…

Filed under: NEW ZEALAND,PHOTOGRAPHY — kiwidutch @ 1:00 am
Tags: , , ,

(photograph © Kiwidutch)

Lolly Cake in New Zealand  is a national institution.

But first I need to inform you of one small thing if you ever want to make this yourself:

It uses a specific biscuit (cookie) and only one sort, to give it it’s very distinctive  taste.

These biscuits are called “Malt biscuits”.

If you are not living in New Zealand or Australia and you want to make real Lolly Cake with the real Lolly Cake flavour then you’d have to order Malt Biscuits via the internet.

The specialty of the Malt biscuits that the unique flavour cuts the sweetness of the lollies (sweets/candy).

It gives a nice balance of flavours that is rather different from anything else you will have ever tasted. Yum!

It’s not for nothing that this recipe is such a favourite  and can be found as a regular item on every Birthday Party buffet table.


(photograph © Kiwidutch)


1/4 pound butter (4 oz / 100g)

1 tin condensed milk    (14 oz  / 400 g)

2 packet Malt biscuits  (Griffins brand) crushed, but with some larger pieces left in. (Sorry but using any other type of biscuit will not give the desired resulting taste)

2 packet hard marshmallows (“Eskimo’s”, Fruit puffs, ) cut into thirds or quarters.

1 Cup (approx) unsweetened dessicated coconut flakes for coating the outside.

1) Melt the butter in a saucepan over a very low heat so it doesn’t burn.

(photograph © Kiwidutch)

Add the condensed milk to the melted butter, still over a very low heat, and stir the two together until the butter completely disappears. (Please don’t be tempted to do this on high temp, because the mixture will scorch on the bottom of the pan very quickly and you will have burned bits that mar the taste of the whole mix)

Here’s the process as it happens so you know what to expect:

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

2) chop the hard marshmallows (fruit puffs, Eskimo’s) into thirds or quarters and put into a large baking bowl.  (this is a double mix recipe so you will need plenty of room to mix the ingredients together)

(photograph © Kiwidutch)

3) crush the Malt biscuits so that you have at least half in fine crumbs, a quarter in larger crumbs and quarter in bits the size of postage stamps or slightly bigger (my kids tell me this this is the BEST combination for maximum perfection result ) LOL

(photograph © Kiwidutch)

Mix the Malt biscuits in with the chopped hard marshmallows.

(photograph © Kiwidutch)

4) By now your butter/condensed milk should have cooled off a bit,  add it to the biscuit and marshmallow mix, use clean hands to squish it all together.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Note:  [b]don’t [/b] add it to the rest when it is too hot because a) from long experience I know that this is easiest mixed together with clean hands and you’ll burn yourself !, and b) a very hot mixture will melt the marshmallows and make a far less than perfect lolly cake.

(photograph © Kiwidutch)

5) you will have a very big lump of mix in your baking bowl… I cut mine into four even sections and  take one section at a time, squeeze it together firmly, whilst molding it into a “log or sausage” shape. Once you have your shape, roll it gently in the coconut to cover the outside and ends. Place in a container because at this stage it is very soft and will need to firm up in the fridge before cutting. Repeat this step with the other 3 portions of your mix so that you have 4 roughly even sized logs.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Leave in the fridge for at few hours minimum to firm up, (overnight is even better)  then cut slices off the log … and wow the kids with the pieces of Lolly that show up in the slices like jewels!

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)


  1. whoa, sugar overload – I’m guessing these are like aussie hedgehog slices, but with marshmallow??

    Yum! Thanks for the recipe, have never heard of this before but might give it a go next time I babysit – looks like a surefire way to win over kids!!

    Comment by zara_bear — April 13, 2010 @ 5:23 am | Reply

    • LOL, for kids parties I slice these thinner and they usually only have one slice, maybe two. I have a “hedghog” recipe but it has hazelnuts in it… and the taste wouldn’t be at all the same because the Malt biscults (cookies) have a unique taste all their own. It’s the Malt biscuits that give these their special flavour 🙂

      Comment by kiwidutch — April 13, 2010 @ 5:30 am | Reply

  2. I wished I lived in New Zealand!! This looks delicious…
    You’re making me really wonder what these Malt biscuits taste like! Is it too distinctive to describe?

    Comment by suyeonb13 — April 13, 2010 @ 11:48 am | Reply

    • Yes, These have a taste like no other biscuit (cookie) they are malt-y but not too malty…kind of hard to describe but a very tasty biscuit that’s nice on it’s own as well as in this recipe.

      Comment by Kiwidutch — April 13, 2010 @ 7:58 pm | Reply

    • They can be purchased in many Australian stores as well and are identical in taste to arnotts malt o milk biscuits but different in texture

      Comment by 'michael Bourke — May 26, 2012 @ 10:19 am | Reply

      • Thanks for the info Michael,
        I hope it helps folks in OZ make some Lolly Cake of their own 🙂

        Comment by kiwidutch — May 26, 2012 @ 2:12 pm | Reply

  3. Looks great – i am from Aus. and never heard of lolly cake. Looks like a giant poo before you roll in coconut – i can understand why you do this!

    Comment by Jess — August 26, 2010 @ 3:41 am | Reply

    • Glad you liked it Jess, regardless of the imagery. Thanks for the comment. Can you by any chance get Malt Biscuits in Aussie? or have someone in NZ who can send some over? Sadly no other biscuit (cookie) will give the “right” taste.

      Comment by kiwidutch — August 26, 2010 @ 8:14 am | Reply

  4. Can these Malt biscuits be ordered online to send to Tasmania? If so which site? I love the Eskimo lollies and would like to try the cake. We have Malt o Milks here but probably not the same?? Thanks.

    Comment by Nichelle — September 12, 2010 @ 6:54 am | Reply

  5. Thanks for this recipe!! As another expat I had to make it straight away…substituted fruit sticks for lollies (where does everyone find eskimos in Aus? I tried Aldi, Coles, Safeway all to no avail) and used paradise brand malt biscuits. The biscuits were an excellent substitute for the old Griffins ones, they taste almost exactly the same.

    I’ll have to see how it goes down at the family xmas do!

    Comment by Melanie — December 4, 2010 @ 7:25 am | Reply

  6. Hi, my family been making this for years. Its great for your self and the whole family. People who live in Perth or anywhere in Australia there are Kiwi stores that sell the biscuits and lollies 🙂

    Comment by Kahla Smith — May 19, 2011 @ 9:30 am | Reply

  7. thankyoucoolman

    Comment by ness — July 19, 2011 @ 4:35 am | Reply

  8. Lollie cake was always my favourite and a big treat when growing up in NZ so when I saw fruit puffs in the Kiwi section of our local convenience store I had to rush home and make it. I’ve just made another log to take to night duty tonight. I don’t use coconut as I don’t like it and I used Aussie ‘Malt o Milks’ and I think it tastes just the same – so long as they are a malt biscuit. I totally agree about leaving some crumbs bigger I’ve tried lolly cake where I think they may have crushed the biscuits in a machine of some sort and it just wasn’t the same taste or texture. Lolly cake was always our birthday cake and Mum used to shape the log into the number of our birthday age. You can pretty well mould the cake into any shape you like. Thanks for the recipe, Deb.

    Comment by deb — July 20, 2011 @ 2:29 am | Reply

  9. I’ve been told you can also use licorice allsorts in the mixture. Going to try it out today.

    Comment by Paula — September 23, 2011 @ 9:28 pm | Reply

  10. i made mine with chocolate crunch biscuits for something a little different, mind you my ex kiwi fella thort it would ruin the taste but it was quite yummy and a bit different, but of course i have to make it to the recipe for him, ( personally i never follow any recipe hahaahah) always make my own versions.

    Comment by dee — November 7, 2011 @ 12:15 pm | Reply

  11. thanks for this reciepe . my daughter is a expect at making this lollie cake. because she found this reciepe , so thanks heaps 🙂 for this and we are making it tomorrow again . :DDDDDD bless yous all and hav a great day/night .

    Comment by trina coffin — March 26, 2012 @ 7:17 am | Reply

  12. this is trinas daughter here. this is the best reciepe i love it . iknow this reciepe off my heart 😀 😀 so thank you so so much

    Comment by karma — March 26, 2012 @ 7:20 am | Reply

  13. Always my favourite! I’m a kiwi who’s usual residence is Australia, but currently living in the US. My Nana sent me Eskimo’s and malt biscuits last week, so I’m making this today!

    Comment by Cyndi — March 27, 2012 @ 5:11 pm | Reply

    • Enjoy your Lolly Cake, I bet you will feel like a kid all over again when you take your first bite! (Cool Nana for posting you the ingredients too!)

      Comment by kiwidutch — March 27, 2012 @ 5:37 pm | Reply

  14. Hi People. I live in Noosaville on the Sunshine Coast, Queensland.
    I have a Kiwi Shop called Kiwi Connect and have Malt Biscuits and Eskimos plus all the other usual suspects you’d expect to find in a kiwi shop. e.g. Maggi Onion soup and Nestle’ Reduced Cream. So check me out if you live close.

    Comment by Charles Wright — April 8, 2012 @ 12:45 am | Reply

  15. You dont have to use eskimos, you can use fruit puffs which have a fruity flavour.

    Comment by annie biondo — May 6, 2012 @ 3:46 am | Reply

    • Good advice Annie, traditionally my family have always used eskimoes in their lolly cake but I know of a few friends that use fruit puffs too. Use whatever you can get hold of or whichever you like best 🙂

      Comment by kiwidutch — May 6, 2012 @ 8:26 am | Reply

  16. mmmm….. these are really yum and i feel sorry for all you auzzies cos its hard to find malt biscuits (but i do love it when you say fish and chips it sounds so cool!) and i hope you can all find some soon!!! happy baking!!!
    emz xoxo

    Comment by emz — May 7, 2012 @ 7:06 am | Reply

    • emz,
      You should think of something from OZ that you can’t get in NZ and do an ingredient swap with someone in Australia wanting to make Lolly Cake who could swap with you 🙂

      Comment by kiwidutch — May 7, 2012 @ 10:32 am | Reply

      • great idea willt think about ingrediant right now >:DDD

        Comment by emz xoxo — November 3, 2012 @ 10:30 pm | Reply

        • Emz,
          Welcome to my Blog, I’m delighted you enjoyed the post on Lolly Cake 🙂

          Comment by kiwidutch — November 8, 2012 @ 9:21 pm | Reply

  17. Lots of IGA stores have Kiwi products for sale

    Comment by Susan Windle — May 11, 2012 @ 2:04 am | Reply

    • Welcome to my blog Susan,
      …and thanks for the great tip, hopefully it will help someone to find their favourite Kiwi Products.

      Comment by kiwidutch — May 11, 2012 @ 1:45 pm | Reply

  18. If you are a chocolate fan try making it with chocolate thins- i use the plain ones not the jaffa type but i suppose u could use either. Its amazing if you have a sweet tooth 🙂

    Comment by Claire — June 13, 2012 @ 5:22 am | Reply

    • Chocolate Thins? Hmmm I know they aren’t available in Dutch shops but if I’m near one of the Ex-pat shops I’ll keep a look out for them (or something as similar as possible). Otherwise I’ll put it on my list for next trip to New Zealand. Sounds yummy!

      Comment by kiwidutch — June 15, 2012 @ 7:15 pm | Reply

  19. IGA in Australia stock Eskimos, Malt biscuits, maggi onion soup mix, L&P, Fresh Up and heaps of other great Kiwi food such as
    Watties Tomato Sauce

    Comment by Nicola — June 23, 2012 @ 3:32 am | Reply

    • Thanks for the information Nicola,
      I know that there are people in Aussie who crave Lolly Cake sometimes and are frustrated because they don’t know where to find the ingredients outside New Zealand. It’s nice to build up a list here as a reference 🙂

      Comment by kiwidutch — July 11, 2012 @ 3:05 pm | Reply

  20. Hi!! I’m from Argentina but I’ve been living in NZ for some months on 2009. I met lolly cake and I fell in love with this treat! I did it here, but is not the same! Cause we don’t have malt cookies and that kind of fruits puff (just marshmallows and it’s not the same!)…
    Anyway, I do it sometimes… Miss NZ! Greets for everyone!

    Comment by Laura — July 11, 2012 @ 2:52 pm | Reply

    • Laura,
      Hopefully you have some New Zealand friends who can post you some ingredients. I’d offer if I were living in New Zealand but I live in the Netherlands now so I rely on friends and family for my supplies too.
      I find that a “swap” package system usually goes well, no money is exchanged, just Dutch goodies for New Zealand goodies…so both parties get a nice package in the mail from the other country… win win !

      Comment by kiwidutch — July 11, 2012 @ 3:09 pm | Reply

  21. Thanks for the receipe and pics. I’ve been meaning to make this cake for ages, and now found where I can get the ‘right’ ingredients in the UK.

    Comment by VM — July 24, 2012 @ 7:15 pm | Reply

    • Glad to be of help, the photos give you an idea of how things should be looking, so you can be confident that you result is likely to be right or not.
      Enjoy your Lolly Cake recipe! 🙂

      Comment by kiwidutch — July 26, 2012 @ 4:10 pm | Reply

  22. I just made this recipe. I used fruit puffs that I brought back from NZ and you can buy Griffins malt biscuits at our local IGA supermarket for $1.70 a pack! Most of the IGA stores in Brisbane sell kiwi items including eskimos, onion soup etc

    Comment by Nicola — July 31, 2012 @ 12:20 am | Reply

  23. I’m a kiwi now living in australia and I remember going to a bakery after school and carefully picking the piece of lolly cake with the most lollies in it, I simply must make this tomorrow

    Comment by Jo — August 25, 2012 @ 11:52 am | Reply

    • LOL Jo, you sound like many a kiwi kid, eyeing up the best bit!
      Welcome to my blog! When we made Lolly Cake at home I always wanted the’ends’ of the rolls, they weren’t always bigger but it was like the baguettes, the ‘ends’ seemed to taste the best 🙂

      Comment by kiwidutch — August 25, 2012 @ 2:33 pm | Reply

  24. Lolly cake is the best so glad to have found all the correct ingredients at IGA. Don’t mess with perfection people it’s only lolly cake when you have the Griffins Malt biscuits the eskimos and real butter.

    Comment by Lolly cake freak — November 1, 2012 @ 10:34 pm | Reply

    • yep only with the true ingrediants make it urself dont buy it its is a waste it tastes wrong to hard and to compact not enough malt not enmough flavour make it that is my advice it is really simple >:DDD

      Comment by ilovelollycake — November 3, 2012 @ 10:28 pm | Reply

      • ilovelollycake,
        Welcome to my blog… I have a friend who uses Fruit Puffs instead of Eskimo lollies when she makes this… yes the flavour is a bit different, but I find it’s the genuine malt biscuit you really can’t skimp on.

        Comment by kiwidutch — November 8, 2012 @ 9:24 pm | Reply

    • Lolly Cake Freak,
      Thanks for visiting my blog… glad you enjoyed this post and delighted you can find ingredients for Lolly cake 🙂

      Comment by kiwidutch — November 8, 2012 @ 9:41 pm | Reply

  25. I was in NZ for a while and loved lolly cake and hokey-pokey and all those great candies. I live in the US and there is a chain of stores called World Market, luckily, they sell the malt biscuits. I’m going to make lolly cake for the first time in years. I’m so excited!

    Comment by Emilee — January 8, 2013 @ 5:30 pm | Reply

    • Welcome to my blog Emilee,
      Excellent that you found Malt biscuits in the USA and can now make Lollycake too, I hope that my step by step tutorial helps you to make this easily so you can enjoy the yummy results 🙂 Did you have any troubles to find something like the eskimos or fruit puffs?

      Comment by kiwidutch — January 8, 2013 @ 6:09 pm | Reply

  26. Im so glad I found the recipe as our local Crazy Clarks has the biscuits and the fruit lollies so I can now make the slice -comment from Lyn Jan 19 Mount Isa

    Comment by Lyn Hughes — January 19, 2013 @ 12:14 pm | Reply

  27. my mum said that this recipe is better cause when she was little she would only make it with butter not condensed milk so she was suprised with it and we all enjoyed eating it it was very tasty. 🙂

    Comment by Mia — May 3, 2013 @ 1:16 am | Reply

  28. Hi
    How long before the event can this slice be made….it’s just that I am very short on time and was hoping that it could be made a few days before.

    Comment by Rhonda — May 25, 2013 @ 3:00 am | Reply

    • Dear Rhonda,
      I usually make mine a week or so before the Birthday Party / event, I don’t slice the “logs” until the day though, just stack the logs of Lolly Cake in a rectangular plastic container (with the lid on) and store it in the fridge.

      Making this in advance definitely leaves you free to do all the other stuff that needs doing last minute, and I’ve never had any issues of quality or taste by making it a week in in advance, it’s the same as when we eat it the same day I make it. Happy Lolly Cake making! 🙂

      Comment by kiwidutch — May 25, 2013 @ 9:22 am | Reply

  29. Eskimos are in the foreign food isle in Woolies next to the tacos and tom yuan goon. Or Coles? Either way it’s the foreign food isle. I use arrowroot biscuits and it’s really nice as my mum hates malt.

    Comment by Dani — December 27, 2013 @ 9:47 am | Reply

  30. I made these for our school cake stall and they went like”hot cakes”Something new and people were very interested in them.

    Comment by Gwen — April 2, 2014 @ 11:53 pm | Reply

  31. I make this, using the above recipe but substituting the lollies/puffs for clinkers/or clankers & lolly bananas. Not always the full two packets but enough to get good colour combinations. I cut these length ways and as clankers are the cheaper option (rather thick in the chocolate coating) I find they make it a little big chocolatey but still yummy. My Kiwi friends say it is the closest to the real thing available in Australia. Griffin malt biscutes can sometimes be purchased at our Cheap as Chip store so I stock up when I see them. If the bananas are soft I open & leave to harden (or find the hardest) so they are crunchiers. Hope you enjoy my version with items available in Australia.

    Comment by Lynette Butterfiekl — August 15, 2014 @ 4:40 am | Reply

    • Lynette,
      I have no idea what a “clinker” is, so can’t advise on that one, sorry. As several visitors have noted there are on-line shops as well as a few physical shops that stock both the Griffins biscuits and the Eskimos/ fruit puffs too so if you are desperate for a version made without substitutes then at least these might be options.
      Good to know that your Cheap as Chip shop has the malt biscuits sometimes:, helpful information for others in Aussie and stocking up is always good 🙂

      Comment by kiwidutch — August 15, 2014 @ 8:12 am | Reply

  32. NB I have found malt biscuits in The Reject Shop!! Also have seen them in NQR stores 🙂

    Comment by Tracy — April 7, 2015 @ 6:33 am | Reply

    • Which country are you in please Tracy? This could be really helpful information if we knew roughly where you are 🙂

      Comment by kiwidutch — April 7, 2015 @ 6:33 pm | Reply

  33. If someone knows where I can buy Malt Biscuits or something similar in the US, please let me know! This Kiwi who is now living in California is missing some tastes of home! Lollie Cake was a favorite of mine too – but sadly I’m having no joy finding a suitable substitute or even someone online who will ship to the US (without having to sell a lung!! LOL) I’m even considering buying some Malt Extract from the home-brew store & adding it to vanilla biscuits!!!

    Comment by Kath — May 21, 2015 @ 7:46 am | Reply

    • Kath,
      You don’t have Kiwi friends or family in NZ who could send you some maybe?
      If I were living in New Zealand I’d gladly send you some but I’m now living in the Netherlands so sorry, I can’t 😦

      Is it an idea to look up a smaller grocery shop where you used to live in NZ and ask them to do a package for you? (it’s a grasping at straw idea here but who knows?)

      I do have to warn you that postage will cost a lot, there is just no escaping that one, unless you know someone returning to your part of the USA from a New Zealand trip and told them that you would make them some lolly cake if they stashed some extra ingredients for you in their luggage coming home?

      If you find anywhere in the USA that you can get the Malt biscuits then if you could post the details in a comment here so that we can share the joy with other homesick treat deprived Kiwi’s in the USA, that would be most appreciated!

      Good Luck finding the ingredients 🙂

      Comment by kiwidutch — May 21, 2015 @ 11:47 am | Reply

  34. After spending two weeks in NZ, I FELL IN LOVE WITH THESE, and, indeed, the whole country! There is none better!

    Comment by Jo Bu — June 9, 2015 @ 5:34 pm | Reply

    • Jo Bu,
      Glad to hear that you loved your New Zealand trip: I am not sure if you can get these ingredients on the internet or not, if so you could order some and make this for yourself back in your home country 🙂
      Good Luck!

      Comment by kiwidutch — June 9, 2015 @ 6:51 pm | Reply

  35. If you live in the Netherlands, you can use 1 packet of Lotus Koffie Leutjes, in Germany you can use Lotus Biscoff cookies, I’ve just used the latter for my Lolly Cake and it wizzed me back to New Zealand. To me it tasted the same as good old Malt Biscuits. From a Kiwi living in the Netherlands

    Comment by Kirsten Smid — October 14, 2015 @ 2:49 pm | Reply

    • My recipe uses half the amount used in the recipe above, therefore, you will have to use TWO packets of the biscuits from Lotus (500gms), . Happy
      baking. Kirsten Smid

      Comment by Kirsten Smid — October 14, 2015 @ 2:57 pm | Reply

  36. Whew wee, I just gained ten pounds from looking at these pictures. One thing about this world and humans, most all of us like our sweets once in a while.

    Comment by oldpoet56 — April 18, 2016 @ 8:05 pm | Reply

    • Dear oldpoet56,
      That is so true! I’m not so mobile these days so have been taking steps to illuminate as much sugar as possible from my diet (additive sugars not fruit ones). It’s shocking how many savoury things have a LOT of added sugar in them, a real eye opener if you start reading the labels carefully.
      Himself has a brother who has a condition since birth: all sweet things taste extremely bitter. The sweeter the thing the more bitter it is. He doesn’t even eat carrots! I must say he has amazing teeth!!!This condition would be for me more of a curse than a blessing though, imagine life without fresh summer strawberries, melon, cherries or chocolate!

      Comment by kiwidutch — April 23, 2016 @ 10:04 am | Reply

  37. Traditionally a recipe this size would require 240grams of butter; this is what I have always used, and what all other recipes in books and online suggest.

    Comment by Lisette — April 24, 2016 @ 12:33 pm | Reply

    • Lisette,
      Thanks for your comment. I got this recipe from my Grandma and since it works out perfectly every single time, so I think I’d go with the ” if it ain’t broke, don’t fix it” maxim. There will always be different variations on a recipe, it doesn’t make one more right or wrong. Go with which ever one makes you happy and enjoy! 🙂

      Comment by kiwidutch — April 24, 2016 @ 9:10 pm | Reply

  38. Nice with licorice allsorts also. Can roll in balls like truffles for a change too!

    Comment by Jillian Cole — August 29, 2016 @ 2:34 am | Reply

  39. Is Lolly Cake suitable for freezing?

    Comment by Karen — September 16, 2016 @ 4:38 am | Reply

    • Karen,
      I’ve never tried to freeze it so I honestly don’t know, but I can assure you that it keeps absolutely fine for two weeks if you keep it in the fridge in an airtight container… if that helps?
      (I had to do that several times when planning catering a gigantic dessert trolley to go with a five course meal for fifty people, I had a months notice so experimented with things that could be made as far in advance as possible, the lolly cake was still perfect, there is no egg, cream or other ingredient in it where I would have been hesitant to have tried this… Freezing though, I have never tried).

      Comment by kiwidutch — September 16, 2016 @ 10:41 pm | Reply

  40. Thank you so much for this recipe. I was in NZ this summer and our guides made lolly cake. I have tried it once since I returned but I didn’t really like it. I will try your recipe and I love your step by step directions. I can get the malt biscuits at Cost Plus World Market here in the US, but have had no luck with the candy. I tried Swedish fish, but it wasn’t quite right. I saw on Pinterest someone said to try the fruit circus peanuts for the candy part so I will give that a go.

    Comment by melissamunno — December 10, 2016 @ 3:38 am | Reply

    • melissamunno,

      It’s a matter of trial and error if the sweets aren’t available where you are, or resorting to a New Zealand grocery shop on the internet. Good luck finding something that suits you!! 🙂

      Comment by kiwidutch — December 16, 2016 @ 12:06 am | Reply

  41. […] a kiwi I grew up with this appearing at birthday parties and in bakeries.  It is very very sweet and very very bad for […]

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