Challenge Book #16 - Lattice Slice
This recipe is a slice of my childhood. This was my Mum's favourite recipe for get togethers - Horticultural Club meetings, tupperware parties, sewing circles. There always seemed to be a tray of this walking out our front door. Fortunately, she would always leave a few squares behind for my sister and I.
And it was not only my Mum making this. It was a favourite in our town. It would turn up pretty much everywhere - brownie meetings, netball breakups, picnics.
So much so, that it was certain starter in any local charity cookbook. It made it into this one twice. This book dates from before the days of calorie consciousness - there's a whole whallop of cream cheese and butter in there.
Amazingly, until now I have never made it myself. There's no reason for this, it just kind of fell off the radar when I moved away from home.
It seemed time to rectify this when I was asked to bring a plate to an afternoon tea. And it would give me the chance to cross off another book in my KJ wants a Kitchen Aid Challenge. This is Challenge Book #16.
It is the easiest thing to make. Really it could not be simpler. And it is so yummy. Creamy smooth cheescake with the snap of crisp sugary biscuits.
My Mum always made the filling plain. Which is delicious. But I couldn't help myself - I mixed in some raspberries and grated chocolate. Also great. I think you could mix in pretty much any flavours you want.
I have no idea about the origin of lattice biscuits. All I know is that they are made by Arnotts and are available in Woolies supermarkets. They are a bit like a sweet glazed SAO. I think really you could use any crisp sweet biscuits or pastry.
I'm so glad I rediscovered this!!!
(adapted from Care for Kids Morning Tea Recipes)
250gm cream cheese
1 cup castor sugar
1 tspn vanilla extract
2 tspn lemon juice
2 tspn gelatine
Beat together cream cheese and butter. Add sugar, vanilla and lemon juice. Dissolve the gelatine in water and stir in.
Line a small deep baking tray with the lattice biscuits, golden side down. Spread the mixture over the biscuits. Add another layer of lattice biscuits on top, golden side up.
Refrigerate until set. Cut into squares.