Marie Biscuits & condensed milk

**feeb** · June 11th, 2009, 06:26 PM

oh yes please for lemon slice

smiles4u · June 11th, 2009, 06:30 PM

Ok Feeb ... just for you i will

... Will be back later tonight with it ok

(I've made it few times now ... and make it for my DD's birthday party, well for the adults anyhow ... and a few guests came up to me dropping a hint to keep some extra slices aside for them to take home

)

**Megan** · June 11th, 2009, 06:43 PM

Mmmm, lemon slice. Would love the recipe too please.

I love granita biscuits and never even thought to use them. Guess what I'm making on the weekend?

smiles4u · June 11th, 2009, 07:31 PM

********** LEMON SLICE **********

(Note; I add 1teaspoon of ground ginger to the base, tastes that much more delicious

Also at first it might seem like it's not enough icing BUT once spreaded out it honestly is perfect. Oh, i don't have a processor so i put the biscuits in a plastic bag & crush them with a rolling pin. Can decorate with desiccated coconut on top of lemon icing.)

* 1/2 cup sweetened condensed milk
* 100g butter
* 200g Granita biscuits
* 1 cup desiccated coconut
* 1 lemon, rind finely grated

+++ Lemon icing +++
* 2 cups icing sugar mixture
* 40g butter, softened
* 1 lemon, juiced

Method

1. Grease and line a 3cm-deep, 15.5cm x 25cm (base) slab pan (see note). Place condensed milk and butter in a small saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until butter melts.
2. Place biscuits in a food processor and process to fine crumbs. Combine crumbs, coconut and 2 teaspoons lemon rind in a bowl. Add hot butter mixture. Stir until well combined.
3. Press biscuit mixture into prepared pan. Refrigerate for 1 1/2 hours or until firm.
4. Make lemon icing: Place icing sugar mixture, butter and 2 1/2 tablespoons lemon juice in a bowl. Beat with a wooden spoon until smooth. Spread icing over slice. Refrigerate for a further 30 minutes or until icing has set. Cut into pieces. Serve

Notes & tips

* Lining a slab pan: Lightly grease the base and sides of a slab pan, paying particular attention to the two short ends. Cut out a sheet of baking paper, allowing a 2cm overhang at each long side. Use the overhang to lift slice from pan in one piece.