Blueberry and Honey Snap Stacks

Ingredients

MICROWAVE RECIPE:
425g Canned Blueberries, drained and juice reserved
2 Tablespoons CSR White Sugar
1/2 Cup Cream, whipped with 1 Tablespoon Brandy
18 Honey Snap Biscuits (from supermarket)
2 Teaspoons Cornflour, blended with 2 Tablespoons Water
CSR Soft Icing Mixture

Method

1 : Place half the blueberries and CSR White Sugar in a food processor or blender and process to roughly chop.
Reserve remaining blueberries.
2 : Fold blueberry mixture through cream mixture.
3 : Place a biscuit on each serving plate, top with a spoonful of cream mixture. Place another biscuit over cream
and repeat with one more spoonful of cream and finish with a biscuit.
4 : Place reserved blueberry juice and cornflour mixture in a small microwave safe jug and cook on high (100%) for
1-2 mins or until sauce thickens. Stir after 1 minute.
5 : Add remaining blueberries to sauce. Place a spoonful of sauce over each biscuit stack, dust with CSR Soft Icing Mixture

Comments

Tip : If Honey Snap biscuits are not available, you can substitute some of your own favourite sweet biscuits!

Soft Icing Mixture

Ingredients: cane sugar, starch (Tapioca)

While no cake would be complete without it, icing sugar can also be used to make goodies such as shortbread, cream fillings, marshmallow, and fondant; anywhere a smooth, soft finished texture is required. CSR Soft Icing Mixture is ideal for your favourite cakes and biscuits that need a softer setting mixture.

White Sugar

Ingredients: cane sugar

Here's one we all know and love! The uniform size of the sugar crystals gives you a regular texture and consistency, making it the perfect ingredient for baking and sweets.