Squiggle Slice

Method

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1. Line a 20 cm square tin with parchment paper, leaving an overhang on two sides.

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2. Stir the biscuit crumbs into the melted butter until evenly coated. Press the mixture firmly into the tin and chill for 15 minutes.

   Mark done Start 15 min timer

3. Beat the softened butter and custard powder for 1 minute, until creamy. Add the icing sugar a third at a time, then the vanilla and cream, and beat for 3 minutes, until pale and fluffy. Spread evenly over the base and chill for 15 minutes.

   Mark done Start 1 min timer

4. Scatter the honeycomb over the icing and press it in lightly.

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5. Melt the milk and dark chocolate together in a heatproof bowl over a saucepan of barely simmering water, stirring until smooth. Cool for 5 minutes, then pour over the honeycomb and spread it to the edges. Chill for 2 hours, until set.

   Mark done Start 5 min timer

6. Melt the white chocolate, stir in the yellow colouring and spoon it into a small zip-top bag. Snip off a corner and pipe zigzag squiggles across the top. Chill for 10 minutes, then lift the slice out and cut it into 20 bars with a hot, dry knife.

   Mark done Start 10 min timer

Chef’s Tips

• Beat the icing until it is pale and fluffy. Under-beaten icing is heavy, and it slides when the slice is cut.
• Cool the chocolate for a few minutes before pouring. Hot chocolate melts the honeycomb and softens the icing beneath.
• Cut with a hot, dry knife, wiping it between cuts. The chocolate topping cracks under a cold blade.

Pairing Suggestions

• A cup of tea
• A glass of cold milk
• Fresh strawberries

Storage & Reheating

Keep in an airtight container in the fridge up to 5 days. The honeycomb softens after 2 days. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.