This lovely recipe is from a book I picked up recently on sale. It’s called ‘The Afternoon Tea collection’, and features recipes that go perfectly well for hosting the perfect tea party – finger sandwiches, scones, friands, tarts and cakes, biscuits and these lovely slices.
I am visiting my friends in Philly this week, and I wanted to take something ‘nice’ for them. Nice and simple, that is. Because 1. I am stumped this week and 2. I need to get this through airport security and boy do they have a lot of rules and 3. It’s chocolate. Yumm!
These slices are best served slightly cold, and it is quite simple to make. They keep well refrigerated for up to a week, or frozen for about a couple of months. But let’s be honest here – these babies will be gone before they see any freezer!
1. While slicing, lift the chocolate from the pan, and remove the baking paper lining. Turn it over, and slice through the biscuit base to minimize cracks in the top chocolate layer. I wish the book had told me that.
2. Dip/rinse the knife in hot water, and wipe it dry between slicing. The warm knife will ensure a smooth cut.
3. Wrap each slice in baking paper to prevent them from sticking to each other. The middle layer with the condensed milk is kinda chewy in consistency. Like the center of a snickers bar. Or the inside of a Cadbury’s chocolate eclairs.
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