Name: Strawberry lattice slice
Prep time: 15 min
Total time: 15 min
Ingredients: 2 teaspoon powdered gelatine; 2 tablespoon boiling water; 2 250g packets lattice biscuits; 250 gram cream cheese, at room temperature; 250 gram butter, chopped, at room temperature; 1 cup caster sugar; 2 teaspoon vanilla essence; 250 gram strawberries, finely chopped, plus extra, to serve; few drops pink food colouring; icing sugar, to serve

Ingredients

2 teaspoon powdered gelatine

2 tablespoon boiling water

2 250g packets lattice biscuits

250 gram cream cheese, at room temperature

250 gram butter, chopped, at room temperature

1 cup caster sugar

2 teaspoon vanilla essence

250 gram strawberries, finely chopped, plus extra, to serve

few drops pink food colouring

icing sugar, to serve

Method

1.Line a 30 x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.

2.Sprinkle gelatine over boiling water in a small heatproof jug. Stir until gelatine dissolves; cool slightly.

3.Place half the biscuits, sugar-side down, evenly over base of prepared pan; trim to fit.

4.Using an electric mixer, beat cream cheese and butter in a bowl until light and creamy. Add sugar, essence and cooled gelatine; beat until combined. Fold in strawberries and food colouring until just combined.

5.Spread strawberry mixture evenly over biscuits. Top with remaining biscuits, sugar-side up; chill 3 hours or until set. Cut into squares and dust with icing sugar. Serve with extra strawberries.

Use any type of plain un-iced biscuits.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%