serves
16
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
16
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 500 g plain sweet biscuits
- ½ cup desiccated coconut
- 180 g margarine, melted
- 1 cup condensed oat milk
- 1 tbsp grated lemon zest
- 2 tbsp lemon juice
Lemon myrtle icing
- 2 cups icing sugar, sifted
- 25 g margarine
- 2 tbsp lemon juice
- 1 tsp lemon myrtle powder
Instructions
- Grease a 19 cm x 19 cm tin and line with baking paper.
- Blend the biscuits and the desiccated coconut to a rough crumble.
- Add the condensed oat milk, margarine, lemon zest and lemon juice and blitz until combined. Pour into the prepared tin and press down.
- Add the icing mixture (making sure you sift the icing sugar) to a pan then mix on low heat until all melted and combined.
- Pour over the base, then place slice in the fridge to set. Slice into pieces to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
