This is a cheat’s version of the more traditional Vanilla Slice.
My hubby calls these ‘Snot Blocks’ – not exactly appetising… but I’ve received a few versions from you lovely people – this is the easiest!
Method
-
Preheat oven to 220 degrees.
-
Line two baking trays with baking paper.
-
Place one sheet of pastry on each baking tray, prick with a fork. Bake puff pastry sheets for 20 minutes or until golden and puffed.
-
Cover the pastry with a tea towel and press out the puff very gently and set aside to cool.
-
Place the vanilla mix and the 700ml of cold milk in a metal bowl and beat with electric mixers for one minute (as per directions on the pack).
-
Line a square high-sided tin with baking paper so it overhangs (so it's easy to get the slice out).
-
Place the pastry on the bottom so it fits firmly (you may have to gently trim).
-
Pour over the vanilla mix - and refrigerate until set. When set - place the second sheet of pastry on top.
-
Mix together the icing sugar and a little milk to make a icing and ice the top. Again refrigerate until set.
-
Cut and serve.
-
Vanilla Slice should be kept in the fridge in an air tight container (or covered in plastic wrap) for up to two days. It is not suitable for freezing.
