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

What to use instead of lattice biscuits in recipes?

If lattice biscuits aren’t available, you can use Sao Crackers. While they aren’t sweetened, chance are the recipe filling or topping is already sweet and the slight saltiness will balance nicely. Our Test Kitchen sleuths also suggest the square sugar crackers which are available from some larger Asian supermarkets.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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