As promised, I am back with another post on the Tourism Australia project with Native Australian Ingredients. It was Masterchef Australia where we had come to know about Native Australian Spices. We were invited by the Australian Tourism board for a special masterclass on Australian Indigenous spices. Masterchef Australia winner 2018, Sashi Chelia came onboard. He demonstrated a unique recipe created by him with native Australian ingredients. It was a recipe with several components and cooking methods, just like in Masterchef episodes. We, however, cooked along with Himanshi, the owner of Food Trails Australia. She came up with a brilliant tea-time snack, lemon and coconut slice. And she added aniseed myrtle to add extra flavour.
Don’t be disheartened that you do not have access to native Australian ingredients. In any case, if you are interested in the Native Australian spice box, you can always get in touch with us and we will put you through to the right person. And if you want to make this recipe, you can do it without the aniseed myrtle too. You can also replace aniseed myrtle with some fennel seeds and that will taste good as well.
How to make lemon and coconut slice?
Remember how versatile Marie biscuits are? So, we use Marie biscuits for this recipe too. A handful of crushed Marie biscuits form the base. You have to bring it together with melted butter, condensed milk and desiccated coconut. To add flavour, you can add aniseed myrtle to this. If you do not have access to aniseed myrtle, then you can add lemon rind or fennel seeds too. Press this rough crumble in a rectangular or round shaped cake tin, preferably with a loose base. Let this set in the refrigerator for 30 minutes.
Meanwhile, make the icing with melted butter, icing sugar and lemon juice. You can add any other flavour to this as well. You can add some chopped up nuts too. After 30 minutes, take the biscuit base out and pour icing over it. Spread it evenly and put it back in the refrigerator for another hour or till it sets well. Take it out and cut it into slices and serve. However, I cut them into squares instead of rectangular slices which made them easier to handle.
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Lemon and Coconut Slice with Aniseed Myrtle
- 250 gms Marie biscuits
- 125 gms melted butter
- 3/4 cup desiccated coconut
- 200 gms condensed milk (half can)
- 5 gms aniseed myrtle optional
- 2 cups icing sugar
- 1 1/2 tbsp melted butter
- 1/3 cup lemon juice
- Crush the Marie biscuits into a coarse powder. Add condensed milk, aniseed myrtle, desiccated coconut and melted butter to this.
- Mix everything with a fork or with your fingers.
- Line the bottom of a cake tin or a rectangular tin, preferably with a loose bottom with butter paper.
- Put the biscuit base in the tin and press hard. Place it in the refrigerator for about 30 minutes.
- Meanwhile, make the icing with the ingredients mentioned above. You can add more or less lemon juice as per your taste. It should be of thick but spreadable consistency.
- After 30 minutes, take the cake tin out and spread the icing over the biscuit base.
- Put it back into the refrigerator to set.
- When it is set, take it out of the refrigerator and cut into rectangular or square slices and serve.