MOO Vanilla Slice
Ingredients:
200g packet Arnott's Lattice biscuits
1/3 cup custard powder
2 cups milk
1 tsp vanilla extract
1/4 cup caster sugar
1 cup icing sugar mixture
1 passionfruit, halved
Method:
Grease a 3cm-deep, 16.5cm x 26cm (base) slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
Place 12 biscuits, in a single layer, in pan to cover base.
Combine custard powder and 1/4 cup milk in a saucepan. Whisk until smooth. Pour in remaining milk. Add sugar and place pan over medium heat. Cook, stirring constantly, for 5 minutes or until custard comes to the boil. Continue cooking, stirring constantly, for 2 minutes. Remove from heat.
Cover surface of custard with plastic wrap. Set aside for 30 minutes to cool slightly.
Pour warm custard over biscuits. Top with another layer of 12 biscuits.
Refrigerate for 1 hour or until set.
Sift icing sugar into a bowl. Add 1 tablespoon passionfruit pulp. Stir to make a thick icing, adding more pulp if required. Spoon icing over slice. Refrigerate for 1 hour or until icing sets.
Cut slice into squares, using shape of biscuits as a guide. Serve.
200g packet Arnott's Lattice biscuits
1/3 cup custard powder
2 cups milk
1 tsp vanilla extract
1/4 cup caster sugar
1 cup icing sugar mixture
1 passionfruit, halved
Method:
Grease a 3cm-deep, 16.5cm x 26cm (base) slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
Place 12 biscuits, in a single layer, in pan to cover base.
Combine custard powder and 1/4 cup milk in a saucepan. Whisk until smooth. Pour in remaining milk. Add sugar and place pan over medium heat. Cook, stirring constantly, for 5 minutes or until custard comes to the boil. Continue cooking, stirring constantly, for 2 minutes. Remove from heat.
Cover surface of custard with plastic wrap. Set aside for 30 minutes to cool slightly.
Pour warm custard over biscuits. Top with another layer of 12 biscuits.
Refrigerate for 1 hour or until set.
Sift icing sugar into a bowl. Add 1 tablespoon passionfruit pulp. Stir to make a thick icing, adding more pulp if required. Spoon icing over slice. Refrigerate for 1 hour or until icing sets.
Cut slice into squares, using shape of biscuits as a guide. Serve.
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