Nanna’s Buttery Lemon Slice

• line a small (15cm x 26cm) tray with straight sides with silicone paper
• 1 packet Nice biscuits - crushed together with lemon biscuits
• 1 packet Frolletti Vegan Lemon Biscuits crushed
• 300 g coconut condensed milk
• 1.5 cups desiccated coconut
• 300 g Nuttelex Spread
• 2 lemons (fine zest & juice)

Lemon icing

• 2 cups icing sugar (add more if not firm)
• 30 g plant based Nuttelex
• 2 lemon (zest & juice)
• desiccated coconut for dusting the top of the Icing

1. Melt the Nuttelex & condensed coconut milk together. DO NOT BURN.
2. Add both packets of crushed biscuits, lemon zest & desiccated coconut & mix together really well.
3. Line baking tray with silicone paper
4. Press filling into the baking tray & smooth / even the top
5. Refrigerate
6. Make lemon icing & cover the top (see instructions for how to make icing)

How to make the icing

1. Beat the Nuttelex & lemon zest together
2. Gradually add the lemon juice
3. Fold in the icing sugar - make sure it is stiff
4. Spread the icing over the slice & make sure it is evenly spread.
5. Dust with lots of desiccated coconut & leave overnight in the fridge
6. When removing the silicone paper, gently lift slice out onto a board & lay the paper flat before cutting into fingers or squares