Got a new mixer last week to mix dough for our new pizza oven. Thought I would try it out on some other goodies. Being the packet mix queen, this was honestly the first thing I have ever baked from scratch (not that it was too hard) I was so pleased with the results, I made a batch of lemonade scones that were just as awesome!
I remember having a slice made from lattice biscuits as a kid, didn’t quite remember exactly what it was, so went in search of a recipe. Spotted this one and thought I would give it a try. Next time I would like to try a cheesecake type filling.
Everytime I look at this picture, I try to wipe the vanilla seeds of the screen LOL
- 1 x 200g pkt Arnott’s Lattice biscuits
- 300ml milk
- 300ml thickened cream
- 4 tbs caster sugar
- 1tbs vanilla bean paste (I also added a splash of vanilla extract)
- 6 egg yolks
- 3 tbs cornflour
- Icing sugar for dusting
1. Line a square cake tin with baking paper. Put down a layer of the lattice biscuits, you might need to cut them depending on your tin size.
2. Whisk the egg yolks, cornflour and 2tbs sugar in a medium bowl until smooth.
3. Then put your milk, cream, 2tbs sugar and your vanilla paste/extract (or vanilla bean if you prefer) into a medium saucepan. Place over medium-low heat and bring just to the boil. Remove from heat.
4. Gradually whisk the hot milk mixture into the egg mixture until the custard thickens and coats the back of a wooden spoon. Return to pan. Place over medium-low heat and cook for 2-3 minutes until the custard is very thick.
5. Pour the custard over the biscuit base and smooth the surface. Arrange the remaining biscuits on top, cutting to fit. Put in fridge for 2-3 hours or until set. Cut into slices and dust with icing sugar to serve.
Source: Good Taste – July 2009