Lemon and Coconut Slice with Aniseed Myrtle
An easy to make tea time snack with aniseed myrtle, a native Australian ingredient.
Ingredients
- 250 gms Marie biscuits
- 125 gms melted butter
- 3/4 cup desiccated coconut
- 200 gms condensed milk (half can)
- 5 gms aniseed myrtle optional
Icing
- 2 cups icing sugar
- 1 1/2 tbsp melted butter
- 1/3 cup lemon juice
Instructions
- 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.