Aussies have been asking and the team at Arnott’s have listened! Following the success of last year’s launch of Arnott’s first Gluten Free range, Gluten Free versions of three more Arnott’s classic favourites will be landing on supermarket shelves.
The new products include Gluten Free versions of more classic and iconic favourites; Mint Slice, Shortbread Cream and TeeVee Snacks Original.
Arnott’s Gluten Free Shortbread Cream Cheesecakes
Prep time: 20 mins | Chill time: 4 hrs | Servings: 10
Ingredients
· 144g packet Arnott’s Gluten Free Shortbread Cream
· 2 tbsp desiccated coconut
· 40g butter
FILLING
· 1 tsp gelatine
· 1 tbsp water
· 185g cream cheese, softened
· ¼ cup caster sugar
· 150ml cream
· 1 tsp finely grated lemon zest, plus extra for serving
Method
1. Lightly grease 10 x 1/3 capacity cheesecake pan with removable bases.
2. Process shortbread cream biscuits in a food processer until finely crushed. Add coconut then butter and process until combined. Spoon mixture evenly into prepared holes. Refrigerate whilst making the filling.
3. Sprinkle gelatine over the water in a small heatproof jug. Stand jug in a saucepan of simmering water until gelatine dissolves. Cool for 3 mins.
4. Beat cheese and sugar in a bowl of an electric mixer until smooth. Gradually beat in gelatine, cream and lemon zest until smooth.
5. Divide mixture among holes. Chill for at least 4 hrs or until firm. Serve with extra lemon zest.
