Sometimes you want something quick, sweet and easy without firing up the oven. It's also the perfect easy introduction to baking for kids.
1/2 cup Sweetened condensed milk
125 g Unsalted Butter
250 g Packet Milk Arrowroot biscuits, finely crushed
1 teaspoon Grated Lemon Rind
1 cup Dessicated Coconut
1 3/4 cups Icing Sugar Mixture (or more, depending on desired thickness)
3 tablespoons Fresh Lemon Juice
15 g Unsalted Butter
2 tablespoons Dessicated Coconut
(Recipe is adapted from The Big Book of Beautiful Biscuits published by Australian Women’s Weekly)
Place condensed milk and butter in a small saucepan, stirring over low heat until butter has melted and mixture is combined.
Break the packet of biscuits down into fine crumbs. You can do this in batches in a food processor, OR go low-tech and place a handful of biscuits in a zip-lock bag, then whack them hard with a rolling pin. Repeat. Enjoy.
In a large bowl, mix the crushed biscuits, lemon rind and coconut. Pour in the melted butter and condensed milk mixture. Mix together well until the biscuit crumbs are evenly coated. Don’t worry if the mixture looks dry, it will come together.
With clean hands firmly press the mixture into a 28cm x 18cm baking tin lined with baking paper. Refrigerate for 1 hour.
Prepare the lemon icing by adding the icing sugar, lemon juice and softened butter into a medium bowl. Mix well to form a smooth icing. When the slice is cool, pour icing over the top and sprinkle with coconut. Once icing has set, cut the slice into squares.
Keep slice in the fridge.
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