Traditional Lemon & Coconut Slice

Base

• 125 g Nuttelex Spread (melted)
• 250 g packet of milk arrowroot biscuits
• 1 cup desiccated coconut
• 0.5 cup condensed milk or or sweet coconut condensed milk
• 1 zest of a lemon
• coconut flakes (toasted)

Top Layer Icing

• 60 g Nuttelex Spread (softened at room temperature)
• 2 cups sifted icing sugar
• 2.5 tbsp lemon juice

Tools

• food processor
• large snap lock bag
• rolling pin
• spatula
• fine grater/zester for lemon
• 18 -20 cm square baking tray / cake tin
• baking paper
• plastic food wrap

The Base

1. Grease and line the baking tray/ cake tin
2. Place biscuits in a snap-lock bag and use the rolling pin to crush into a fine crumb (or whizz in food processor).
3. Add crushed biscuits then the desiccated coconut to a bowl and pour in the melted Nuttelex, the condensed milk, and the finely grated lemon zest. Mix well till evenly incorporated.
4. Scoop the biscuit mixture into the lined square cake tin and once all the mixture is in, push down firmly to compact the mixture and then even-out the top. Then cover the tray and place in fridge to set for 2 hours.

The Icing

1. In a bowl, combine Nuttelex, sifted icing sugar, and lemon juice. Whisk till smooth.
2. Remove the biscuit base from the fridge and smooth over the top with the freshly whisked icing mixture. Then sprinkle with the toasted coconut flakes. Allow another 2 hours to set, but the longer the better.

To finish

1. Once ready, cut it into 12 rectangular pieces and enjoy!