adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Golden syrup and custard slice recipe
0 Likes
Prep Time:
510 minutes
Cook Time:
5 minutes
Total Time:
515 minutes
Irresistible no-bake slice with butternut snap cookie base, creamy cheesecake filling, and golden syrup jelly topping.
Ingredients:
  • 250g pkt Arnott’s Butternut Snap Cookie
  • 1/4 tsp ground allspice
  • 100g butter, melted
  • 375g cream cheese, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 375ml (1 1/2 cups) thick custard
  • 6.00 gm gelatine powder
  • 125ml (1/2 cup) golden syrup
  • 60g butter, chopped
  • 60ml (1/4 cup) thickened cream
  • 3.00 gm gelatine powder
Instructions:
  • Prepare a 16 x 26cm slice pan by greasing it and lining it with baking paper, ensuring the paper overhangs on the long sides.
  • In a food processor, blend the cream cheese and sugar until smooth. Mix in the custard until fully combined. Scrape down the sides of the bowl with a rubber spatula. Blend in the gelatin mixture until smooth. Pour the mixture over the biscuit base and refrigerate for 4 hours until set.
  • Crush Butternut Snap cookies in a food processor until coarse crumbs form. Blend in allspice and butter until mixture is evenly combined. Press into pan to form the base and chill in the fridge for 30 minutes before using.
  • In a small microwave-safe bowl, combine 2 tablespoons of water and sprinkle over the gelatine. Let it sit for 2-3 minutes to soften. Microwave on HIGH for 20 seconds until hot. Whisk the gelatine with a fork until completely dissolved. Allow it to cool slightly.
  • For the golden syrup topping, melt the golden syrup, butter, and cream in a saucepan over medium heat until smooth. Transfer to a jug. In a bowl, mix water with gelatin and let sit for 2-3 minutes. Microwave for 10 seconds until hot, then whisk until completely dissolved. Stir gelatin into the warm caramel sauce. Chill in the fridge for 1 hour, stirring occasionally until slightly thickened. Pour over the slice and refrigerate for 3 hours to set.
  • Serve by cutting into squares or rectangles.

Similar Recipes