Choc Scotch Burfi Slice

A delicious fusion of flavours, this Chocolate Scotch Burfi Slice combines the buttery and chocolatey flavour of Arnott’s Chocolate Scotch Finger biscuits with the rich, creamy texture of a traditional burfi. Finished with cardamom and pistachios, it's a crowd-pleasing centrepiece that is sure to bring a touch of sweetness to your Diwali celebrations.

Servings:approx. 16-20 servings
Occasion:Dessert, Entertaining
Preparation Time:20 mins
Chill Time:3-4 hours (or overnight)

Made with

Chocolate Scotch Finger

Ingredients

250g packet Arnott’s Choc Scotch biscuits
100g butter, melted

Ingredients

Burfi Layer

1 cup whole milk
125g butter or ghee
2 cups milk powder
¾ cup caster sugar
1 tsp ground cardamom
Chopped pistachios to garnish

Preparation

Step 1

Grease and line a 20cm square tin.

Step 2

Place the Choc Scotch biscuits in a food processor and process until finely crushed. Add the melted butter and pulse until combined.

Step 3

Press the biscuit mixture firmly into the base of the prepared tin, smoothing the surface. Refrigerate while you make the burfi layer.

Step 4

Place the milk, butter and sugar in a medium saucepan over medium heat. Stir continuously until the butter has melted, the sugar has dissolved and the mixture looks glossy. Bring to a gentle simmer and cook for 5 minutes.

Step 5

Whisk in the milk powder and cardamom, then continue cooking for 15–20 minutes, stirring constantly, until the mixture is thick and smooth. It starts to pull away from the side of the pan.

Step 6

Pour the burfi mixture over the chilled biscuit base and smooth the top. Refrigerate for 3–4 hours, or until set, before slicing to serve.

Step 7

Garnish with chopped pistachios.