80g butter, melted 250g (3/4 cup) condensed milk 250g plain sweet biscuits (eg. Marie biscuits) 90g (1 cup) desiccated coconut Juice from one lemon Grated lemon zest from one lemon Lemon Frosting
360g icing sugar 90g butter softened to room temperature 5 tablespoons lemon juice 3 tablespoons desiccated coconut Method
Grease and line a 22cm x 32cm rectangular slice dish with baking paper. Crush biscuits and place into a bowl. Add coconut and grated lemon rind. Mix to combine. Add melted butter, condensed milk and lemon juice to the biscuit mixture. Mix thoroughly until well combined. Press mixture into prepared tin. Place into fridge. In a bowl whisk icing sugar, butter and lemon juice until creamy and “frosting like”. If frosting is too thick to spread add a little more lemon juice. Spread the frosting over the slice, sprinkle with the extra coconut and place back into the fridge and allow to set completely. Cut into slices. Store in an airtight container in the fridge for up to one week.
1 ½ cups self-raising flour Pinch salt 125g butter ¾ cup firmly packed soft brown sugar 2 eggs, lightly beaten ½ teaspoon vanilla 6-8 dates, chopped 4 tablespoons milk Method
Sift flour with salt. Cream butter with sugar until light, then gradually beat in eggs and vanilla (and a little flour with the last few additions). Fold in remaining flour, dates and milk. Spoon into a well buttered pudding basin, cover with double thickness of greased grease-proof paper, tie down and steam for 2 hours. Serve with custard. Serves 6.
1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 cup desiccated coconut
1/2 cup butter
1 tablespoon golden syrup
1 1/2 teaspoon bi-carb soda
2 tablespoon boiling water
Mix together oats, flour, sugar, coconut. In a small saucepan, melt together butter and syrup. Add to dry ingredients.
Place tablespoons of mixture onto greased trays, allowing room for spreading. Cook in slow oven approximately 30 minutes. For a crisper biscuit, lightly press down biscuits halfway through cooking time. Allow to cool slightly before carefully removing with a spatula. Cool on wire rack and store in airtight container.
Makes about 24.
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