Ah, the allure of global flavors and sweet delights! Picture this: you’re wandering the vibrant streets of a bustling market, the air thick with the aroma of fresh treats, and then you stumble upon a captivating slice of heaven—Butternut Snap Cookie Custard Slice. Welcome to a creamy, dreamy experience that invites you to indulge in a dessert that fuses the classic textures and flavors from around the globe. It’s a cookie, it’s a custard, it’s a slice of joy that begs to be shared (or hoarded, depending on your cookie-loving tendencies). You may also find 13 Minute 3 Ingredient Peanut Butter Cookies useful.
Why make this recipe
The Butternut Snap Cookie Custard Slice is not just a dessert; it’s a conversation starter. This culinary escapade combines the crunch of Arnott’s Butternut Snap cookies with a smooth, luscious custard, topped off with a decadent layer of chocolate. You’ll find this slice perfect for any gathering—from tea parties to a laid-back night in, and if you can resist the temptation, it even keeps well in the fridge. So, roll up your sleeves, and let’s embark on this sweet adventure! You may also find 15 Minute Maple Glazed Air Fryer Butternut Squash Bites useful.
How to make Butternut Snap Cookie Custard Slice
Ingredients:
1.5 x 250g packets Arnott’s Butternut Snap cookies
125g unsalted butter, melted
300ml thickened cream
1 and 1/3 cups milk
1/2 cup caster sugar
2 teaspoons vanilla bean paste
3 egg yolks
1/4 cup custard powder
200g dark chocolate, chopped
50g butter
Directions:
- Start by greasing a 20cm x 30cm lamington pan. Line the base and sides with baking paper, allowing the paper to extend 3cm above the pan edges. This will make it easier to lift out your masterpiece later!
- In a food processor, blitz the Arnott’s Butternut Snap cookies until they’re finely crushed. Add the melted butter and process until combined. Press this buttery cookie mix over the base of your prepared pan and pop it in the fridge while you whip up the filling.
- For the custard filling, combine the thickened cream, milk, caster sugar, and vanilla bean paste in a small saucepan over low heat. Stir until it’s hot but avoid boiling—think of it as coaxing the flavors out!
- In a heatproof bowl, whisk the egg yolks and custard powder until smooth. Gradually pour in the hot cream mixture, whisking until well combined. Return this to the saucepan and whisk over medium-high heat until it comes to a boil and thickens. Remove from heat and pour it over the cookie base. Cover with plastic wrap and let it set in the fridge for about 2 hours, or until firm.
- For the crowning glory, melt together the dark chocolate and butter in a medium microwave-safe bowl. Do this in 20-second bursts, stirring in between, so nothing burns.
- Once melted, spread the chocolate over the set custard filling and chill again until set.
- When ready, lift the slice from the pan using the baking paper and cut it into pieces. Voilà! Your Butternut Snap Cookie Custard Slice is ready to dazzle your taste buds.
How to serve Butternut Snap Cookie Custard Slice
Serve your Butternut Snap Cookie Custard Slice chilled, perhaps with a dollop of whipped cream and a sprinkle of cocoa or fresh fruit to elevate its beauty. This slice is sure to impress, turning ordinary moments into sweet celebrations.
How to store Butternut Snap Cookie Custard Slice
You can store your creation in an airtight container in the fridge, where it will stay fresh for up to five days. Just remember—if you want it to last that long, be prepared to fend off any cookie thieves!
Tips to make Butternut Snap Cookie Custard Slice
To create an even creamier filling, consider using a mix of different milks, such as coconut or almond. If you’re feeling adventurous, add a hint of spice with a pinch of nutmeg or cinnamon. Don’t forget, you can also check out other delightful cookie recipes like these 100-layer chocolate chip cookies for your next baking adventure!
Variations
Feel free to play around with your fillings—why not try a fruit compote or a layer of nuts for added crunch? Personalizing your slice can make it uniquely yours, an edible emblem of your culinary creativity.
FAQs
Can I use a different brand of cookie?
Absolutely! While Arnott’s Butternut Snap cookies give a great flavor and texture, any similar cookie that you adore could work just as well.
How long can this slice be left out?
It’s best to keep it refrigerated, but if you’re serving it, it can stay out at room temperature for a few hours without spoiling.
Can I freeze the Butternut Snap Cookie Custard Slice?
Yes, you can freeze it! Just wrap it tightly to prevent freezer burn, and consume it within a month for the best taste.
Conclusion
With the tantalizing layers and delightful flavors of this Butternut Snap Cookie Custard Slice, you’ll bring a taste of adventure right to your kitchen! If you’re looking for even more inspiration, check out Arnott’s recipe for a delightful twist or try making a classic vanilla custard slice to further your culinary journey. Enjoy this magical dessert experience!
Butternut Snap Cookie Custard Slice
Ingredients
Method
- Grease a 20cm x 30cm lamington pan and line the base and sides with baking paper.
- In a food processor, blitz the Arnott's Butternut Snap cookies until finely crushed. Add the melted butter and process until combined. Press the mixture over the base of the prepared pan and refrigerate.
- Combine thickened cream, milk, caster sugar, and vanilla bean paste in a saucepan over low heat until hot but not boiling.
- Whisk the egg yolks and custard powder until smooth in a heatproof bowl. Gradually pour in the hot cream mixture while whisking until well combined.
- Return to the saucepan and whisk over medium-high heat until it comes to a boil and thickens.
- Pour the custard filling over the cookie base. Cover and allow to set in the fridge for about 2 hours or until firm.
- Melt together the dark chocolate and butter in a microwave-safe bowl in 20-second bursts, stirring in between.
- Once melted, spread the chocolate over the set custard filling and chill again until set.
- Lift the slice from the pan using the baking paper and cut into pieces.