Sometimes it takes a second look at something to get it right. I don’t know how many times that has happened when I’ve been writing something for University. Start writing an assignment, think you are totally on track, leave it for a while, come back and re-read it, only to ask yourself, completely dumbfounded; “what were you thinking?”. Its not always so dramatic of course, normally the first attempt isn’t dreadful, its just not exactly right.

That is the story of the Milk Arrowroot Biscuit Slice. Some of you may remember that I have made a slice by this name before… and that it was a challenge to say the least. What happened was this; Grandma has a recipe in her book with the title “Milk Arrowroot Biscuit Slice” and a list of ingredients (but not mentioning arrowroot biscuits), and no method. I had an attempt at making a slice with the ingredients given (and arrowroot biscuits, because they have to be in the recipe if they are in the name!), and it turned out… ok. It was a nice flavour but it just wasn’t quite right, you could tell that I’d just sort of thrown everything together in the hope that it might work (which is pretty well how my cooking session for it went actually).

Fast forward to yesterday and I was given an opportunity to try and make it again… but right (or at least better). My husband needed to take something to work for morning tea and requested I make this (so the first attempt must of tasted good at least!). I’m really glad he asked for this because it has given me the opportunity to rectify something that had been bugging me… to go back and rewrite the assignment as such.

So this slice is very similar to a caramel slice, but with a gorgeous white chocolate topping and the crunchy milk arrowroot biscuit base.

Its really easy to make, just crush the biscuits and add to the melted butter. Stir then press into a tray. The pictures below are from a double batch that I made for my husband’s work morning tea, so you need to use a smaller tray. I used a loaf tin when just making a single batch. Make sure you line the tray too… otherwise you will never get it out in one piece.

Throw the base into the fridge to chill, then make the filling. Put all the filling ingredients into a pan on the stovetop and cook, stirring constantly for 8-10 mins or until golden. Then pour over the chilled base.

Bake it for 10 minutes at 150 degrees C, then leave to cool. Once cool, melt the chocolate and copha until smooth and pour over the top. Put back in the fridge until set.

Then slice into squares (use a hot knife to try to minimise cracking) and enjoy! Take some to work, everyone will love it 😉

Milk Arrowroot Biscuit Slice

Print recipe

• Print with main photo
• Print text only

Serves	20
Prep time	45 minutes
Cook time	10 minutes
Total time	55 minutes

Perfect combination of white chocolate and caramel

Ingredients

• 1/2 packet Milk Arrowroot Biscuits
• 110g Butter (Melted)
• 1 can Condensed Milk
• 2 tablespoons Golden Syrup
• 40g Butter
• 200g White Chocolate
• 50g Copha

Directions

Crush biscuits finely and mix with melted butter. Press into lined slice tray and chill until set.

Place condensed milk, syrup and butter into saucepan, on a medium low heat. Stir constantly for 8-10 minutes or until mixture is golden in colour. Pour over base and bake for 10 minutes.

When cool, melt chocolate and copha until smooth and pour over slice. Chill until set. Cut with hot knife into squares.

Powered by GetMeCooking