March 11, 2018
Desserts, Cookies, Dairy,
Fruit, Lemon, Australian, One-Bowl Does it!, Quick Meals, Small Batch Cooking, Game/Sports Day, Picnic, Potluck, Refrigerator, Stove Top, Lime, Bars, Butter/Margarine more
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"MY DH found this recipe on line and has asked me to save with the idea of making. Times are estimated."
Line a lidded slice container or metal slice tray with baking paper.
Melt butter in a large saucepan and allow to cool slightly. The saucepan will be your mixing bowl - yippee, less washing up.
Finely grate all of the rind from the lemon and two limes.
Crush biscuits to a fine crumb (see hints at end of instructions).
Stir condensed milk and grated rind into saucepan with melted butter and then add coconut and biscuit crumb to saucepan and mix until all ingredients are moist and well combined.
Press mixture firmly into container/tray with a metal fork or spoon.
Wipe out saucepan with some paper towel.
Melt extra butter and add icing sugar to saucepan.
Initially add about 1 1/2 tablespoon of combined lemon/lime juice and combine well and then add more juice if needed to make a spreadable consistency.
Spread icing evenly over slice, cover and pop in the car fridge to set for at least an hour.
Cut into slices and enjoy, but be warned - one is never enough.
HINTS -For a subtler flavour replace lemon and limes with 2 oranges. For the easiest approach, a day or two before you leave for camping, break the biscuits into a food process and chop to a fine crumb and then add the coconut (this does not need to be processed) and pour into a sandwich size snaplock bag. Other suggestion to crush biscuits takes a little more work but you can break the biscuits into smaller pieces by hand and put into a plastic bag, expelling all the air and wrap in a tea towel and then get the hammer from the peg bag and crush away - but don't go all Ninja Warrior on it as you may split the bag.
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