Ginger and lemon slice

MAKES 18 PREP AND COOK TIME 45 MINUTES (+ COOLING AND STANDING TIME)

125g butter, chopped ½ cup (110g) caster sugar 2 tablespoons desiccated coconut 1 teaspoon grated lemon rind 2 tablespoons lemon juice 250g milk coffee biscuits (or other plain sweet biscuits) 150g finely chopped crystallised ginger ½ cup (65g) dried cranberries 2 teaspoons ground ginger 2 eggs, beaten lightly

ICING

1 cup (160g) icing sugar 1½ tablespoons lemon juice tiny drop pink food colouring, optional

1 Preheat the oven to 180°C (160°C fanforced). Grease an 18cm x 27cm slice pan (inside top measurement). Line the base and long sides with baking paper, extending the paper 3cm over the sides.

2 Place butter, sugar, coconut, rind and juice in a small saucepan; stir over low heat until butter is melted.

3 Process the biscuits until crushed. Combine the crushed biscuits, chopped ginger, cranberries and ground ginger in a large bowl. Stir in the warm butter mixture. Add the eggs; stir to combine. Press the mixture into the prepared pan.

4 Bake the slice for 25 minutes or until golden brown. Cool in pan.

5 ICING Sift the icing sugar into a medium bowl; add enough lemon juice to make a drizzling consistency. Tint with the food colouring.

6 Drizzle the Icing over the cooled slice. Stand for 30 minutes or until set. Lift slice from pan; cut into squares.

Suitable to freeze. Butter mixture suitable to microwave.