- 250g packet granita biscuits
- 100g unsalted butter, melted
- 200ml thickened cream
- ½ x 250g punnet strawberries, halved
- 400ml thickened cream
- ¾ cup brown sugar, firmly packed
- 150g unsalted butter, chopped
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press firmly over base of pan. Refrigerate, while making filling.
To make filling, combine cream and sugar in a medium saucepan over a medium heat. Stir until sugar is dissolved. Bring to boil. Gently boil, stirring occasionally, for about 20 minutes, or until dark brown and thickened.
Remove pan from heat. Stir in butter until melted. Stand for 10 minutes. Pour over base in pan. Refrigerate, covered, overnight.
To serve, beat cream in a small bowl of an electric mixer until soft peaks form.
Lift slice out pan. Spread cream over filling. Decorate with strawberries. Cut into pieces.
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