This recipe was given to my Nan by her next door neighbor and is great to make in summer as it’s quick, easy and doesn’t require the oven. As usual with all my Nan’s recipes I’ve had to make most of it up as she wasn’t big on details. The quantity I made actually only filled half my rectangular slice tray so next time I make it I will probably double the quantities.
What you’ll need
1 packet of milk arrowroot biscuits (finely chopped)
1 cup sultanas or mixed fruit
1 teaspoon vanilla essence
1/2 cup sugar
1 egg (lightly beaten)
nuts to garnish
Using a blender finely chop the biscuits. Depending on your blender you may need to do this in batches. My blender is fairly old so I broke the biscuits up and processed them in three batches. Put aside. Place the butter, sultanas and sugar in a saucepan and slowly bring to the boil, stirring occasionally. Remove from the heat and add the egg and vanilla essence, blending well. Add the biscuit crumbs and mix thoroughly.
Grease a shallow tin and line with baking paper. Press the mixture down tight using the back of a spoon or your fingers. Add the icing while the mixture is still warm. Now, I make icing the way my Mother does – with no measuring – so using a sieve place the icing sugar and cocoa powder in a bowl, add in a swipe of butter and mix. Create a well in the centre and begin adding the milk in very small amounts. As the mixture thickens you can gauge its consistency and whether it needs more icing sugar or milk. When it is a nice, thick mixture spread it on the biscuit mix. If it’s a bit stiff you can dip your knife or spatula in a cup of boiling water. Garnish with nuts or your choosing, I’ve used pistachios.
Leave in the fridge overnight and cut into finger – sized pieces. It has quite a fudge consistency and I would recommend leaving it out of the fridge for about 5 – 10 minutes before you cut it. If making in summer it will get quite soft quite quickly.