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.

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.

Lemon, sultana and coconut fridge slice. Photo / Babiche Martens Makes 12 1 20 x 30cm slice tin 1/2 cup sultanas 1/4 cup apple juice 200g plain biscuits eg vanilla wine, milk arrowroot - crushed ...

1. Pre-heat oven to 160°C. Line a slice tin with baking paper – tin to measure approximately 21cm X 20cm or 16cm X 26cm. 2. Melt butter either in the microwave or in a saucepan on cooktop. 3 ...

Put the icing sugar, coconut oil and 2 tbsp lemon juice in a small bowl and mix until smooth. Add more lemon juice if the icing is too stiff – it should drizzle off your spoon in a smooth ribbon.

Lemon and coconut slice. Photo: Kit Wise 500g Scotch Finger biscuits, crushed 1 cup desiccated coconut 400g sweetened condensed milk 200g unsalted butter, melted 1/3 cup lemon juice Zest of 2 ...

Lemon cakes are a must-have for spring and summer. They taste wonderfully fresh and always offer a flavor vacation. Looking to go on a culinary journey? Then we invite you to join us for a piece of ...

Add the shredded and desiccated coconut and stir until well combined. Sprinkle evenly over the lemon curd. Bake in oven for 20-25 minutes or until the coconut is lightly golden and set.

Refrigerate for 1 hour. 5. 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.

3. Meanwhile combine flour, sugar, coconut, currants and lemon zest in a mixing bowl. Pour in the butter and vanilla extract and stir until well mixed. 4.