Handy Hint
This is so easy even my boyfriend can make it. The crunchy texture and crisp topping is really more-ish and you wouldnt even know there were Jatz in it they are the secret ingredient.
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Contributed by: Pettina
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Arnott's product: Jatz
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Preparation time: 20 minutes
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Cooking Time: 30 minutes
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Chill Time: 0 minutes
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Serves:
Ingredients
22 Jatz biscuits
120g raw pecan nuts
1 cup caster sugar
3 egg whites
2 tsp vanilla essence
Pinch of salt
Method
Preheat oven to 180°C. Lightly grease a medium-sized rectangular baking tin, 5cm deep.
Place 22 Jatz and pecan nuts together in a thick, sealable plastic bag. Seal and coarsely crush with a rolling pin.
In a medium-sized bowl, beat caster sugar and egg whites until they form soft peaks. Add vanilla essence and pinch of salt. Gently fold in 22 Jatz and pecan crumbs.
Pour mixture into tin and bake for 25-30 minutes, or until golden.
Allow to cool in tin, dust with icing sugar and then cut into squares. Serve with ice-cream, if desired.