Tasty Delights:

Bundaberg Style - - CONTENTS -

Tasty recipes to try for Mother’s Day.

IN­GRE­DI­ENTS

125g but­ter, chopped

250g packet gin­ger­nut bis­cuits, halved 395g can sweet­ened con­densed milk 1⁄ cup firmly packed brown sugar 2

METHOD

Grease a 4.5cm-deep, 20cm (base) square cake pan. Line base and sides with bak­ing pa­per, al­low­ing a 2cm over­hang on all sides.

Step 2

Melt 75g but­ter in a saucepan over medium-low heat. Process bis­cuits un­til finely chopped. Add but­ter. Process un­til com­bined. Press mix­ture over base of pre­pared pan. Cover. Re­frig­er­ate for 30 min­utes.

Step 3

Mean­while, place re­main­ing but­ter, con­densed milk and sugar in pan over medium-low heat. Cook, stir­ring, for 10 min­utes or un­til sugar has dis­solved. In­crease heat to medium. Cook, stir­ring con­stantly, for 10 min­utes or un­til mix­ture turns golden and thick­ens. Pour over pre­pared base. Set aside for 10 min­utes. Cover. Re­frig­er­ate for 2 hours or un­til set.

Step 4

Cut into squares. Serve.

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