Dot Biscuit Slice
Dot Biscuit Slice
Ingredients
For the Biscuit Base
- 400 g shortcake biscuits
- 300 g condensed milk
- 100 g unsalted butter
For the Topping
- 300 g white chocolate
- 1 handfuls sprinkles, as needed
Instructions
- 1
Place the shortcake biscuits into a food processor and blitz them until they are crushed into fine crumbs. Transfer the biscuit crumbs to a large mixing bowl.
⏱️ 3 min
- 2
Add the condensed milk to the bowl with the biscuit crumbs. In a separate microwave-safe bowl or small saucepan, melt the unsalted butter. Add the melted butter to the biscuit and condensed milk mixture in the large bowl.
⏱️ 5 min
- 3
Stir the mixture well with a spatula or wooden spoon until all ingredients are thoroughly combined and a sticky dough forms. Transfer the mixture to a lined baking tin (approximately 20x20 cm). Press the mixture down firmly and evenly into the tin to form a compact base.
⏱️ 4 min
- 4
Chop the white chocolate into small pieces. Melt the chopped white chocolate using a bain-marie or by microwaving in short bursts, stirring frequently, until smooth. Pour the melted white chocolate evenly over the biscuit base in the tin, spreading it to the edges. Immediately decorate by sprinkling handfuls of sprinkles generously over the white chocolate topping before it sets.
⏱️ 3 min
- 5
Place the baking tin in the refrigerator for at least 4 hours to allow the biscuit base and chocolate topping to set completely. Once set, remove from the tin, cut into slices, and serve.
⏱️ 240 min
Kitchen Tools
Dot Biscuit Slice
For the Biscuit Base
- 400 g shortcake biscuits
- 300 g condensed milk
- 100 g unsalted butter
For the Topping
- 300 g white chocolate
- 1 handfuls sprinkles, as needed
Instructions
- 1
Place the shortcake biscuits into a food processor and blitz them until they are crushed into fine crumbs. Transfer the biscuit crumbs to a large mixing bowl.
⏱️ 3 min - 2
Add the condensed milk to the bowl with the biscuit crumbs. In a separate microwave-safe bowl or small saucepan, melt the unsalted butter. Add the melted butter to the biscuit and condensed milk mixture in the large bowl.
⏱️ 5 min - 3
Stir the mixture well with a spatula or wooden spoon until all ingredients are thoroughly combined and a sticky dough forms. Transfer the mixture to a lined baking tin (approximately 20x20 cm). Press the mixture down firmly and evenly into the tin to form a compact base.
⏱️ 4 min - 4
Chop the white chocolate into small pieces. Melt the chopped white chocolate using a bain-marie or by microwaving in short bursts, stirring frequently, until smooth. Pour the melted white chocolate evenly over the biscuit base in the tin, spreading it to the edges. Immediately decorate by sprinkling handfuls of sprinkles generously over the white chocolate topping before it sets.
⏱️ 3 min - 5
Place the baking tin in the refrigerator for at least 4 hours to allow the biscuit base and chocolate topping to set completely. Once set, remove from the tin, cut into slices, and serve.
⏱️ 240 min