October 13, 2010

Saturday Night Swiss Lemon Slice

Like most Saturday evenings, around 9pm, i get the urge to bake something. Usually Marc and our friend Bob are on the lounge watching Iron Chef or something and possibly trying to dodge each others farts.

This Saturday night was no different.
This is my queue.

So off to the pantry i go, Baking Bible in hand to search for a recipe that consists of whatever is lurking around in there.

And so we have......

Swiss Lemon Slice


1 cup self-raising flour
1 cup desiccated coconut
115g butter, melted
1/3 cup soft brown sugar
lemon glace icing (separate recipe below)


Preheat oven to 180 degrees C. Lightly grease and line a 19-cm x 29-cm slice tin. *I very rarely grease tins, i mostly just use baking paper. if you leave some over hang its easier to pull the slice out with.

Sift self-raising flour, then mix with coconut, butter and sugar.

Press into the tin. Bake for 15 mins. When Cold, ice with lemon icing.

Makes 24

So at this point i was really excited because base turned out great! I was even boasting how easy it was.

Another trip to the pantry. WHAT NO ICING SUGAR! How can a person that bakes so often not be in possession of something as simple as icing sugar?

I had let the troops down, and by troops i mean the Stink Brothers on the lounge.

12 hours later i was at Coles picking up numerous bags of icing sugar. If Queanbeyan ever comes under attack (well it kinda already is......by bogans), we will at least be able to survive on icing sugar.

Lemon Glace Icing


2 cups icing sugar
2 tablespoons warm lemon juice


Sift the icing sugar (i never sift icing sugar FYI) in a bowl. Gradually add the lemon juice, beating until the icing is smooth and thick enough to coat the back of a spoon. Use immediately.

Uneven cutting, but tasted really good.

I highly recommend this recipe, especially if your Nana is coming over for tea or for hurling at attacking bogans.

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