With the Queen’s Birthday long weekend upon us it’s a good time for high tea. So enjoy a lemon slice and a warm cuppa with recipes brought to you by our food writer Libby Kimber.
Recipe and image courtesy of McKenzie’s.
- Prep: 20 mins
- Cook: 5 mins
- Serves 12
- 1 cup sweetened condensed milk
- 200g unsalted butter
- 400g plain biscuits
- 2 cups McKenzie’s fine desiccated coconut
- 2 lemons, rind finely grated
- 2 Tbsp (40ml) fresh lemon juice
- 2 cups icing sugar
- 40g butter, softened
- 2 1/2 Tbsp lemon juice (approximately 1 lemon)
- 3/4 cup McKenzie’s shredded coconut
Grease and line a 3cm-deep, 15.5cm x 25cm slab pan with 3cm overhang
Place condensed milk and butter in a small saucepan over medium heat. Cook, stirring for 4 to 5 minutes or until butter melts.
Place biscuits in a food processor and process to fine crumbs. Combine crumbs, coconut, lemon rind and lemon juice in a bowl. Add hot butter mixture. Stir until well combined.
Press biscuit mixture into prepared pan. Refrigerate for 1.5 hours or until firm.
To make lemon icing, place icing sugar, butter and lemon juice in a bowl. Beat with a wooden spoon until smooth. Spread icing over slice. Top with coconut. Refrigerate for a further 30 minutes or until icing has set. Cut into pieces. Serve.
Chamomile and lemon myrtle tea
Recipe by Australian Native Products.
- 1 tsp loose leaf chamomile tea
- 1 tsp dried lemon myrtle leaves
- Slice of lemon (optional)
- 1/2 tsp honey (optional)
Brew for 2-3 minutes with water at 80-100°C. Add a slice of fresh lemon and a small dollop of honey once brewed for a tea that will warm you inside and out.