Right now, I should be packing for my trip, but I felt like sharing this recipe with you instead.
I know I’ve blogged a lot about slices on After Taste in the past so I really don’t need to go into just how much I appreciate a good piece of old-fashioned slice.
But while slices are simple in theory, countless cafes and bakeries just can’t seem to nail it. The base is often terribly crumbly, or dry and the all-important icing-to-base ratio is often out. So your best bet for a tasty wee morsel is generally one you just make, yourself, at home.
From memory this uncooked lemon biscuit slice is a total crowd pleaser. It is quite moist, with a coconutty base and a soft, sweet lemon icing. It is really simple to make and requires absolutely no baking!
Tell me, what is your favourite slice recipe?
Lemon Biscuit Slice
Makes 24 pieces
- 250 grams wine biscuits
- 1 cup desiccated coconut
- Finely grated zest of 1-2 lemons
- 120 grams butter
- 1/2 cup sweetened condensed milk
- 2 cups icing sugar, sifted
- 40g butter, melted
- Juice of 1 lemon
Grease and line a 17 x 27cm slice tin with baking paper, leaving an overhang on all sides. Place biscuits in a food processor and process to form fine crumbs.
Transfer the mixture to a bowl, then combine with coconut and lemon rind. Place butter in a small saucepan over medium heat to melt. Stir in condensed milk. Pour melted mixture over the dry ingredients. Stir to combine well.
Press biscuit mixture into prepared tin. Refrigerate for one hour or until firm. When set, ice with lemon icing. To make lemon icing, place the icing sugar in a bowl. Add melted butter and lemon juice and beat until smooth.