Easy No Bake Lemon And Ginger Slice Food

GINGER & LEMON SLICE

Steps:

• ***SLICE BASE***.
• Preheat oven to 160°C.
• Combine flour, ginger, sugar and coconut.
• Mix together melted butter and syrup. Then add to the dry mix. Add lightly beaten egg.
• Press into a well greased lamington tin or 20cm square pan(or equivelant).
• Bake 25-30 minutes. Less cooking time gives a light cakey slice base and more cooking time gives a crisp biscuity (cookie style base.
• ***ICING***.
• Sift the icing sugar.
• Combine all remaining ingredients in another bowl.Stir all together until smooth and spread over the cooled slice base.

EASY NO BAKE LEMON SLICE

Steps:

• Use a food processor to finely pulse and crush your arrowroot biscuits into fine crumbs. Alternatively, place them back into their packaging bag (after removing the plastic tray), seal the open end and crush them with a rolling pin.
• Transfer biscuit crumbs into a large mixing bowl along with the desiccated coconut and lemon zest. Give a quick mix until roughly combined.
• Pour the condensed milk and milk over the crumbs and mix roughly with a spoon, then use your hands to get all the ingredients evenly incorporated. The texture should be nice and sticky, and hold if you squeeze it in your hand. Keep it nice and loose so you can pour it into the baking tray. Note: If the crumbs seem too dry to hold their shape, add an extra 1 tbsp milk and mix well. The extra moisture should help it come together and set nicely.
• Press most of the mixture out firmly into a baking tray lined with baking paper, reserving a handful in the bowl. You can then use the leftover crumbs to fill in any uneven areas of the base. Tip: Use the back of a dessert spoon to get it nice and flat (the pointier end will help you get right to the edges).
• Pop into the fridge to set while working on the icing.
• Mix the icing sugar, butter, lemon zest and lemon juice until smooth. You want the icing thicker than normal, as it will set better as a topping. Too thin and it will run when you try and cut it. Tip: If it's too thick, add a little more juice. If it's too runny, add a little more icing sugar.
• Carefully spread the icing out over the biscuit base. You can use a fork to spread it out initially and get it right out to the edges.
• Then use the back of a hot metal spoon (dunked in hot water) to smooth out the icing, or leave it rougher for a more rustic look. Optional: Garnish with a light sprinkle of desiccated coconut.
• Slice into pieces (either 9 large slices or 36 small bites) and store in the fridge until you're ready to serve.

EASY NO BAKE LEMON AND GINGER SLICE

Steps:

• Prepare a swiss roll tin with baking paper.
• Crush your biscuits using a food processor. If you don't have a food processor, put the biscuits into a zip lock plastic bag, and smash with a rolling pin, until crumbed.
• Add all of the dry ingredients into a large bowl (crushed biscuits, apricots, and coconut).
• Add in the melted butter and sweetened condensed milk, and mix until well combined.
• Press into a lined swiss roll tin. (For a 'deeper' slice, use a square cake tin)