This lemon coconut slice recipe was one of my favourites to make as a kid. I’m sure it was the immense joy in bashing a packet of biscuits to smithereens with a rolling pin. This is an easy introduction to baking for kids and adults. Perfect for when you want to make something quick, sweet and easy without firing up the oven.

LEMON COCONUT SLICE RECIPE

Makes: 20-24 Squares          Difficulty: Easy

BAKING EQUIPMENT:

·      Baking tin size 28cm x 18 cm

·      Small saucepan

·      Food processor (optional), or heavy rolling pin/meat hammer and zip-lock bags

·      Large bowl and medium bowl

·      Spatula

INGREDIENTS:

Squares

·      170g Sweetened Condensed Milk

·      125g Unsalted butter

·      250g packet of “Milk Arrowroot” biscuits, finely crushed (or plain biscuits)

·      1 teaspoon grated Lemon Rind

·      1 cup Desiccated Coconut

Icing

·      225g Icing Sugar Mixture (or more, depending on how thick you want the icing)

·      2-3 tablespoons fresh lemon juice

·      15g Unsalted Butter, softened

·      2 tablespoons Desiccated Coconut

METHOD:

  • In a small saucepan add the condensed milk and butter. Stir together over low heat until the butter has melted and the ingredients are combined. Set aside.
  • Use a food processor to turn the biscuits into fine crumbs a small batch at a time. If you don’t have a food processor place the biscuits into zip-lock bags and break them down with a heavy rolling pin or meat hammer.
  • Grab a large bowl and add the crushed biscuits, lemon rind and coconut. Pour in the melted butter and condensed milk mixture. Mix it all together with a spatula until the biscuit crumbs are evenly coated. It might look a bit dry but it’s ok.
  • With clean hands tip the mixture into the prepared baking tin and firmly press the mixture in place. Leave it in the fridge for 1 hour.
  • While the slice is in the fridge prepare the icing. Add the icing sugar mixture and softened butter in a medium bowl. Add enough lemon juice to form a smooth spreadable icing.
  • Remove the slice from the fridge after 1 hour. Spread the icing over the top and sprinkle it with coconut. Allow the frosted slice to set in the fridge.
  • Once the icing has set, cut the slice into squares. Store the square in the fridge.

Recipe adapted from The Big Book of Beautiful Biscuits published by the Australian Women’s Weekly.

LEMON COCONUT SLICE RECIPE

BAKING TIPS:

  • While Milk Arrowroots are a specific type of biscuit, really any type of plain biscuit will do.
  • Store the lemon slice in a container in the fridge.