TANGY LE­MON BIS­CUIT SQUARES

Sunday Independent (Ireland) - Life - - LEADER OF THE PACK -

Put the but­ter and the con­densed milk in a saucepan over a medium heat and stir un­til the but­ter is melted and it is well com­bined with the con­densed milk. Put the roughly crushed di­ges­tive bis­cuits, the 100g (3 ½ oz) des­ic­cated co­conut, and the le­mon zest in a large bowl and pour the con­densed-milk-and-but­ter mix­ture over it. Mix ev­ery­thing to­gether un­til all the dry in­gre­di­ents are well coated. Line a 9in (24cm) square bak­ing tin with bak­ing pa­per. Pour the bis­cuit mix­ture in and press it firmly into the tin. Put the tin in the fridge for at least an hour to set the bis­cuit mix­ture. To make the ic­ing, mix the sifted ic­ing sugar and the le­mon juice to­gether un­til you have a smooth con­sis­tency. When the bis­cuit base is firm and chilled, pour the ic­ing evenly over it and sprin­kle the top with the two ta­ble­spoons of des­ic­cated co­conut. Re­turn to the fridge overnight, then cut into 12 squares with a sharp knife.

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