Base

  • 225 grams melted butter

  • 3/4 cup sugar

  • 2 well beaten eggs

  • 1 packet malt biscuits

  • 1 packet wine biscuits

  • 450 grams mixed fruit

  • 1 teaspoon raspberry essence

  • 1 teaspoon vanilla essence

  • 1 teaspoon almond essence

  • 3 tablespoons whisky

Caramel icing

  • 85 grams butter

  • 2 tablespoons milk

  • 2 tablespoons brown sugar

  • icing sugar - literally ? amount… have fun experimenting! :)

Whisky Square (Uncooked)

Crush biscuits, not too finely. Mix together with eggs and essences and, presumably, the whisky and dried fruit - as far as I can tell, they’re not mentioned elsewhere in this method, and this makes the most sense to me.

Dissolve sugar in melted butter. Add to the crumb mix. Press into a sponge roll tin and place in fridge.

To make the caramel icing, boil together butter, milk, and brown sugar for 3 minutes. Add ? amount of icing sugar. Spread over the chilled slice.

Makes 36-40 pieces.

Method