Scotch Finger Cherry Slice

Servings:16
Occasion:Dessert, Entertaining
Cooking Time:30 mins
Preparation Time:30 mins
Chill Time:2 hours

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Made with

Original Scotch Finger

Ingredients

250g pkt Arnott’s Scotch Finger biscuits
1 tsp ground cinnamon
100g butter, melted
680g morello cherries in syrup
2 tsp cornflour

Ingredients

Crumble Topping

50g butter, finely chopped
⅓ cup (75g) brown sugar
⅓ cup (25g) desiccated coconut
2 tbsp self-raising flour

Preparation

Step 1

Preheat oven to 180°C fan-forced. Grease a 20cm square cake tin and line base and sides with baking paper, extending the paper 5cm above the edge of the tin.

Step 2

Place Scotch Finger biscuits and cinnamon in the bowl of a food processor and pulse until fine crumbs form. Add melted butter, then pulse until combined. Spoon mixture into tin and using the back of a spoon spread mixture evenly over the base of tin.

Step 3

Drain cherries, reserving the liquid. Place ½ cup (125ml) of the liquid in a small saucepan with the cherries. Bring to a gentle boil. Combine cornflour with 2 tsp cold water until smooth.

Step 4

Add to the cherries; return to the boil, stirring until thickened. Spread cherry mixture evenly over the biscuit base.

Step 5

Crumble topping: Place butter, sugar, coconut and flour in a medium bowl. Using your hands, rub together until combined. Sprinkle mixture over the cherry layer.

Step 6

Bake the slice for 25 minutes or until golden. Cool, then refrigerate for 2 hours or until cold.

Step 7

Cut into squares before serving.

Notes