My dessert is suitable for kids from the age of 2 plus, because of a possible egg white intolerance. Offer as an afternoon’s dessert with a glass of milk. Yummy!
Total Time: 1 hour
400ml of milk
3 teaspoons of raw sugar
250g of good quality butter puff-pastry
200g of your favourable flat biscuits (I used whole-wheat Leibnitz biscuits)
1 small jar of smooth raspberry marmalade
1 whole egg for brushing
Icing sugar to sprinkle with
First, cook the pudding in a small deep pan on medium heat. Dissolve the sugar and vanilla pudding powder mix in milk and stir until it starts thickening. Take off the heat and let it cool down for a bit.
Meanwhile, divide the puff-pastry into 2 equal parts. Depending on your room temperature and quality of the pastry, sieve with some flour. Roll out both parts of the pastry into a rectangular shape of the tray, to 0.5 cm thick. I used medium baking tray of 25x35cm.
Gently place 1 piece of pastry into the bottom of lightly greased tray. Smoothen with your finger tips.
Next, mold ½ a small jar of the marmalade and brush it evenly on top of the pastry.
Layer with ½ of the amount of the biscuits. I used dark biscuits as it makes a beautiful colour contrast between the vanilla pudding, puff-pastry and icing sugar.
Then, pour the pudding over the top and smoothen with a palette knife.
The rest of the biscuits on top and another layer of the marmalade. If you don’t have enough biscuits, you can help yourself with any biscuits you find at home. It is not going to make any difference in appearance. Keep just the rectangular form of your baking tray.
Cover the it with the 2nd part of the puff-pastry gently. Brush with an egg and let it dry for a couple of minutes.
Bake The Vanilla Cookie Slice in the oven for about 25 minutes until it gets lightly golden on top.
Take it out, let it cool down entirely and just before serving sprinkle with icing sugar. Be generous!
Makes 1 tray Easy Vanilla Cookie Slice of 25x35cm.