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.