A magic day in Lachlan – great weather for the Hobart Show. A smaller gathering in the Lachlan Hall today with much going on around the south of the State. However, there was yet another fine array of craft on display and on the go at today’s meeting. More spinning, embroidery, crochet and a very grand Bear! Oh, and don’t forget the beautiful flowers and the Lemon Coconut Slice! Recipe below:
Lemon Coconut Slice
Ingredients: 125 g butter, 395 g condensed milk, 250 g sweet biscuits, 1 1/2 cups desiccated coconut, 1 1/2 tablespoons lemon juice, zest of 1 lemon.
1 3/4 cups icing sugar, 2 tablespoons lemon juice
Line tin with baking paper. Place butter and condensed milk in small saucepan and melt tog over low heat. Crush biscuits in food processor. Add coconut, lemon juice and zest, as well as the butter mix and process until well combined. Press the mix into the slice tin and put in the fridge.
Icing: add the icing sugar and lemon juice to a small saucepan, stirring until icing is smooth and warm. Spread quickly over the slice and place back in fridge to set.