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Lemon and Coconut Slice with Aniseed Myrtle - 5

Lemon and Coconut Slice with Aniseed Myrtle

An easy to make tea time snack with aniseed myrtle, a native Australian ingredient.
Cook Time 15 mins
Setting time 1 hr
Course Appetizers, Desserts, Vegetarian
Cuisine Global


  • 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.
Keyword lemon and coconut slice