THIS is a perfect slice to whip up at short notice. It’s easy to make and needs only a few hours to set. Make it in the morning for afternoon tea.
One packet milk coffee biscuits, crushed
160g dried coconut
I tin (395g) condensed milk
100g margarine, melted
Juice and rind of 1½ lemons
For the icing
160g icing sugar
1 tbsp butter
Juice of 1½ lemons
Grease a 28cm x 18cm baking tray with margarine. Mix the crushed biscuits and coconut, reserving a couple of dessertspoonfuls of the coconut for later, with the condensed milk and melted margarine, lemon juice and lemon rind. Spread evenly in the baking tray, then leave in the refrigerator for about 2-3 hours until set.
Once firm, prepare the icing by mixing a cup of icing sugar, a tablespoon of melted butter and juice of 1½ lemons.
Spread icing over biscuits and sprinkle with coconut. Leave to set in the fridge for an hour or so before slicing into squares.
Aldan Glencross, Cranbourne