Best Lattice Biscuit Slice Recipes

NO BAKE LATTICE SLICE

No Bake Lattice Slice image

Provided by Lauren

Categories Slices

Time 20m

Number Of Ingredients 8

Ingredients

1 packet of Lattice Slice Biscuits
250 g of cream cheese - at room temperature
125 g of butter - at room temperature
1/2 cup 110g of caster sugar
1 teaspoon of vanilla essence
The juice of 1 lemon
1/4 cup of boiling water
2 teaspoons of gelatine

Steps:

Line a 20cm square cake tin with baking paper, leaving plenty of paper hanging over the sides to help you remove the lattice slice once it has set.
Combine the gelatine and boiling water in a small bowl and mix well. Set aside to let the water cool slightly.
Place the softened cream cheese, softened butter and caster sugar into the bowl of an electric mixer and mix for 5 -6 minutes or until smooth and creamy. Please note the mixing time may vary depending on the temperature of your ingredients.
Add the vanilla essence, lemon juice and cooled water/gelatine mixture and mix for a further 2 - 3 minutes until combined.
Line the base of the prepared tin with lattice biscuits - sugar side down (you should use around 9) and pour the cheesecake mixture over the top. Place another 9 lattice biscuits (sugar side up) on top of the cheesecake mixture and place the no bake Lattice Slice into the fridge for 6 hours (preferably overnight) to set.

LATTICE BISCUIT SLICE

Lattice Biscuit Slice image

This is almost cheesecakey in flavour. Lattice biscuits are a flakey pastry biscuit that are square with a lattice design and glazed perfect if you have to "take a plate"......very yummy.

Provided by Angel-mae cleopatr

Categories Cheesecake

Time 20m

Yield 12-24 serving(s)

Number Of Ingredients 6

Ingredients

250 g cream cheese
250 g unsalted butter
1 cup caster sugar (super fine)
40 g gelatin, dissolved in
1/2 cup boiling water
2 (200 g) packets lattice biscuits

Steps:

Line a lamington tin (11"x8") with foil. Place lattice biscuits FACE DOWN on the bottom of tin.
Blend all other ingredients in a food proccesor or with a mixer (DON'T MELT THE BUTTER).
Pour over biscuits.
Top with lattice biscuits (face up).
Refrigerate till set.
Cut into desired sizes either whole squares or strips.
Store in an air-tight container (if they last that long).
If the mix is too runny, set in refrigerator for 5 minutes then pour over biscuits.

Nutrition Facts : Calories 297.8, Fat 24.2, SaturatedFat 15.3, Cholesterol 67.7, Sodium 70.7, Carbohydrate 17.2, Sugar 16.7, Protein 4.6

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