Mr D and I are headed to Sydney tomorrow. Our nephew has recently become engaged and there is to be a celebration on Sunday afternoon.
So when considering what I would make by way of contribution, Lattice Slice came to mind.
I haven’t made Lattice Slice for a while however there is a recipe I use every time (with a couple of tweaks) in a book I was given many years ago as a gift.
2 packets of Lattice biscuits
250 grams cream cheese
250 grams unsalted butter
1 cup caster sugar
1 Tblsp Gelatine dissolved in 1/2 cup boiling water
1 Tsp vanilla essence
Take the butter out of the fridge ahead of time so it has a chance to soften. Dissolve the gelatine in the water and allow it to cool. Not too cool though, unless you want jelly.
Cream butter and sugar. Add cream cheese, gelatine mixture and vanilla and mix well with beaters.
Prepare the tin by covering with foil. This tin is about 20 cm x 30 cm which is slightly too small so I always have biscuits leftover (for a short time anyway). Place the lattice biscuits glazed side down on the base of the tin. If you have to cut them, which I do, use a serrated knife and a sawing type of action. If you try and cut them with a normal knife, they will disintegrate.
Spread the cream cheese mixture over the base and then place the lattice biscuits on top, glazed side up. Cut into triangles or fingers after refrigerating.
Taste testing is very important at this stage.
Mrs D x
PS Something I hadn’t considered when I wrote this post was not being able to get Lattice Biscuits in other countries as they are an Australian product. I was asked the question by my blog buddy Kristal who lives in the US. I provided her with the following link: