Note: Additional prep time of 4 ½ hours chilling time
- Grease a 3 cm-deep, 20 cm (base) square cake pan and line base and sides with baking paper, extending 3 cm over all sides. Place 9 biscuits, trimming to fit if needed, in a single layer, in pan to cover base.
- Place milk, thickened cream, unsalted butter, vanilla, sugar, cinnamon, nutmeg and cloves in a medium saucepan. Bring to a simmer over medium heat.
- Meanwhile, whisk cornflour and yolks in a large bowl. Gradually add warm cream mixture to cornflour mixture, whisking continuously until smooth and combined. Return cream mixture to saucepan and heat over medium-low heat. Cook, whisking constantly, until mixture boils and thickens (do not overheat or mixture will separate).
- Pour warm custard over biscuits. Top with another layer of 9 biscuits, with the glazed side up. Refrigerate for 4 hours or until chilled and set.
- To make the icing, place icing sugar in a large bowl. Pour in melted butter, a tablespoon of warm water and the vanilla. Stir until smooth
- Remove slice from pan and cut slice into squares, using shape of biscuits as a guide.
- Spread the icing over the slice pieces and scatter with the gold stars.
- This slice is best left in the fridge for several hours or overnight to allow biscuits to soften and custard to set.
- Edible gold stars are available in the baking aisle of most supermarkets.
More Baking & Desserts recipes
Chocolate Brownies made with Western Star Salt Reduced Butter.
Should I grease my baking tins?
This helps stop food sticking. Brush the tin with melted butter or use some baking paper with a little butter on it to rub around the inside of the tin.