Ingredients
400g shortbread biscuits
(e.g., 2 x 200g packets, Paradise Butterscotch Shortbread was used)
2 cups desiccated coconut
for the base
400g skim condensed milk
1 can
125g butter
melted, for the base
1 lemon
zest of, finely chopped
2 cups icing sugar
for the icing
30g butter
softened, for the icing
2 tbsp fresh lemon juice
for the icing
1 tbsp desiccated coconut
for topping
Allergy Advice
Contains Dairy
Contains Gluten
Contains Soy
Equipment
- 1 20cm x 30cm slice tin
- 1 Food processor or rolling pin and plastic bag
- 1 Large bowl
Instructions
- Grease a 20cm x 30cm slice tin with butter.
- Use a food processor to crush the biscuits; this may take 2-3 batches. If you don't have a food processor, put the biscuits in a strong plastic bag and crush with a rolling pin.
- Place crushed biscuits, 2 cups of desiccated coconut, lemon rind and condensed milk in a large bowl.
- Melt 125g of butter and add to other ingredients, mix well.
- Firmly press the mixture into the prepared tray.
- To make the icing, sift the icing sugar into a bowl and stir in the 30g of softened butter.
- Add lemon juice one tablespoon at a time until the icing is a smooth, spreadable consistency.
- Spread the slice with icing and sprinkle with the remaining 1 tablespoon of desiccated coconut.
- Refrigerate until firm and then slice into squares or triangles.
Notes
Tip
You can make this recipe in stages. I usually make the base, refrigerate overnight and then ice the next morning — also easier to ice when the base is cold — then slice when you get a chance.
Variation
This recipe is egg-free and nut-free, but always check your specific biscuit ingredients to be sure.
Storage
Store in the fridge.
