sharing recipes from one generation to the next
Early in the life of this blog I posted a recipe for a No Bake Lemon Slice. It’s a plain recipe from the 1960s which has stood the test of time but I wanted to vamp it up a bit, make it a more exciting combo of flavours that sated the sweet cravings on a hot day without messing with the integrity of the original recipe.
I switched the lemon for lime, added preserved ginger and dried blueberries, almonds and pistachios. Because I used a packet of gluten free cookies to replace the recommended plain sweet biscuits, the mixture behaved a little differently, it was a bit sticky, so I also upped the quantity of coconut.
Dried blueberries added to the tangy lime icing topped off the deliciousness.
200g plain sweet biscuits (I used Leda, GF milk arrowroot biscuits)
60g toasted flaked almonds
1 1/2 cups desiccated coconut
1/2 cup finely chopped preserved ginger
1/4 cup roughly chopped dried blueberries
1/4 cup pistachios, roughly chopped
Scant 100mls sweetened condensed milk
Icing: 1 1/2 cups pure icing sugar, sifted
1 heaped tablespoon soft butter
1/4 cup chopped dried blueberries
1. Butter a 20cm x 30cm slab tin, and line it with baking paper.
2. Roughly crush the biscuits, but don’t reduce them completely to crumbs.
3. In a large bowl mix together the crushed biscuit, desiccated coconut, chopped ginger, blueberries and pistachios, almonds and lime zest.
4. Melt the butter in a small pot then stir in the condensed milk. Continue stirring over a low heat only until the milk is liquified. (Be careful, the condensed milk will begin to caramelize quickly.)
5. Pour the butter/milk mixture into the dry ingredients and stir to thoroughly combine.
6. Tip the mixture into the slab tin and using the back of a spoon press it down firmly. Put the slice in the refrigerator while you make the icing.
7. Sieve the icing sugar, add the butter and 1 tablespoon of lime juice. Beat well until smooth adding more lime juice to make a thick cream. Stir in the chopped blueberries.
8. Spread the icing into the biscuit base and chill until set.
9. Use a hot clean sharp knife to cut the slab into small fingers.
10. Keep refrigerated.
Looks so yummy! I adore ginger, and what an interesting flavor combination you have here! Would be perfect with tea, yes?
Absolutely perfect with a cup of tea, my choice, Darjeeling.
Love a good no-bake slice, and an excuse to use sweetened condensed milk! This sounds beautiful.
Deliciousness indeed! My mouth is watering, my tummy is grumbling… 🙂
my waistline is expanding……..
Oh wow this looks gorgeous! All my favourite ingredients xx
And something for the inner child…..
Wow! This is mouthwatering a’ma~zing! How do you come up with these heavenly desserts? Reading the ingredients alone was a pleasure, let alone putting one of those squares in the mouth. 😛
Aw thanks Fae, I guess the hot weather just made me think fresh tropical flavours and I went from there!
WOW… looks amazing!
Thank you, tasted pretty darn good too! Xx
Wow! Love that first photo (so cool) and really covet this recipe! a little rich for my blood but not too rich for my tastes! 😉
I like the sound of this! Perfect for those lazy days when only no bake will do… 🙂
Thanks it was just right for our summery weather!
Yummy! I absolutely love all the ingredients separately – together they look even better!
Thanks, it was a big hit with the family sweet tooth!
what a delish treat for morning tea – yum.
Thanks Stefan, it was a zesty treat!
Reblogged this on Favourite Gluten Free Recipes.