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Arnott's product:
Butternut Snap
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Preparation time: 20 minutes
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Cooking Time: 25 minutes
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Chill Time: 30 minutes
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Serves: 9+
Ingredients
1 x 395g can sweetened condensed milk
1/3 cup (70g) brown sugar
50g butter
1 ½ x 250g packets Arnott’s Butternut Snap Cookie biscuits
1/2 cup (50g) flaked almonds
Method
- Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
- Place the sweetened condensed milk, sugar and butter in a small saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil). Set aside for 30 minutes to cool slightly.
- Meanwhile, place four biscuits on the baking tray. Bake for 2 minutes or until the biscuits soften. Press into a 40ml round bottomed patty pan. Repeat with the remaining biscuits.
- Place the almonds on a baking tray and bake for 8-10 minutes or until toasted.
- Spoon the caramel among the biscuit tartlet cases and sprinkle with the almonds to serve.