Post by @taste.com.au

Vanilla slice is good, but... Mini Scotch Finger vanilla slice recipe below: 2 x 200g box Arnott’s Scotch Finger Minis 70g (1/2 cup) custard powder 685ml (2 3/4 cups) milk 70g (1/3 cup) caster sugar 1 tbsp vanilla extract 150g (1 cup) pure icing sugar, sifted 1 1/2-2 tbsp passionfruit pulp in syrup Grease a 5cm-deep, 20cm (base size) square cake pan and line the base and sides with baking paper, allowing paper to overhang the sides. Arrange 45 biscuits top-side down, in a single layer over the base of the prepared pan. Place custard powder and 250ml (1 cup) milk in a saucepan. Whisk until smooth. Pour in remaining milk. Add caster sugar and vanilla, then place over medium heat. Cook, stirring constantly, for 5 minutes or until the custard comes to the boil. Cook, stirring, for a further 2 minutes or until thickened. Remove pan from the heat. Cover the surface of the custard with plastic wrap and set aside for 30 minutes to cool slightly. Spoon the warm custard over the biscuits in the pan and smooth the surface. Top with another layer of 45 biscuits, top-side up. Place in the fridge for 2-3 hours or until set. Combine icing sugar and 1 1/2 tbsp passionfruit pulp in a bowl to make a thick icing, adding more pulp, if required. Turn out slice onto a serving plate or board. Spread icing over the top. Place in the fridge for 1 hour or until icing has set. Use a sharp knife to cut the slice into even pieces, using the shape of the biscuits as a guide. Serve. #vanillaslice #slice #bakinghacks #bakinghack