Fairlady - - BAKE IN THE DAY -

Makes 18 Prep and baking time: 45 min­utes (+ cool­ing and stand­ing time) • 125g but­ter, chopped • ½ cup (110g) cas­tor sugar • 2 tbsp des­ic­cated co­conut • 1 tsp grated le­mon zest • 2 tbsp le­mon juice • 250g milk cof­fee bis­cuits [or

co­conut bis­cuits] • 150g finely chopped crys­tallised

ginger • ½ cup (65g) dried cran­ber­ries • 2 tsp ground ginger • 2 eggs, beaten lightly FOR THE IC­ING • 1 cup (160g) pure ic­ing sugar • 1½ tbsp le­mon juice • tiny drop pink food colour­ing


1. Pre­heat the oven to 180°C (160°C fan-forced). 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 the but­ter, sugar, co­conut, le­mon zest and juice in a small saucepan; stir over low heat un­til the but­ter has melted.

3. Process the bis­cuits un­til crushed. Com­bine the 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 the pan. 5. For the 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 the slice from the pan and cut into squares.

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