Chocolate Malt (Ovaltine) Slice with Maltesers
a traditional slice recipe updated with the addition of Maltesers
Servings: 24
Equipment
- 1 18cm x 28cm rectangular traybake tin or 9" square shallow tin, greased and lined with non stick paper
Ingredients
Base
- 200 g digestive biscuits
- 115 g butter
- 115 g soft brown sugar
- 2 tablespoons golden syrup
- 3 tablespoons Ovaltine powder plus extra for sprinkling over the top
- 85 g desiccated coconut
- 85 g Maltesers or glace cherries
Icing
- 280 g icing sugar
- 115 g butter
- 2 tablespoons custard powder
- 2 tablespoons hot water
Instructions
- Crush the digestive biscuits into fine crumbs - place the biscuits in a plastic bag and roll with a rolling pin until finely crushed. If using glace cherries, chop each cherry in half.
- Place the butter, sugar, syrup and Ovaltine powder in a bowl and melt together - this can be done in the microwave on full power for 30 second bursts, stirring well each time. Alternatively, you can heat the bowl over a pan of simmering water.
- Stir in the crushed digestives and desiccated coconut then add the Maltesers/cherries. Press the mixture firmly into the base of the lined tin, it needs to be well compacted so the slice holds together when cut.
- To make the icing, soften the butter by heating in the microwave for a few seconds - it should be very soft but not melted - ideally the consistency of lightly whipped cream. Add the icing sugar, custard powder and hot water and beat until smooth. Spread this icing over the smooth base and sprinkle some additional Ovaltine powder on top.
- Chill until the icing is set then cut into squares.
Notes
These will keep well in an airtight container for up to a week.