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| Very tangy but sweet slice perfect for afternoon tea |
Ingredients
- 1/2 cup sweetened condensed milk
- 100g butter
- 1 pack rice biscuits(the sweet variety that are gluten free- or if you don't need to cook gluten free, use a pack of Marie biscuits)
- 1 cup desiccated coconut
- 1 lemon, rind finely grated
- 2 cups pure icing sugar
- 40g softened butter
- 2 1/2 tbl lemon juice
Method:
- Grease and line a15cm x 25cm tin . Place condensed milk and 100g butter in a small saucepan over medium heat. Cook, stirring, until butter melts.
- Place biscuits in a food processor and process to fine crumbs. Combine crumbs, coconut and 2 teaspoons lemon rind in a bowl. Add hot butter mixture. Stir until well combined.
- Press biscuit mixture into prepared pan. Refrigerate for 1 1/2 hours or until firm.
- Make lemon icing: Place icing sugar mixture, remaining butter and 2 1/2 tablespoons lemon juice in a bowl. Beat until smooth. Spread icing over slice. Refrigerate for a further 30 minutes or until icing has set. Cut into pieces.
