No Bake Lemon And Ginger Slice Food

NO BAKE LEMON AND GINGER SLICE

Steps:

• Prepare a 20 or 23cm square tin with baking paper
• Melt the butter and condensed milk together, either in the microwave or on the stove top, until the butter has just melted, stirring often.
• Crush the plain and gingernut biscuits together and add this to the melted butter & condensed milk
• Add to this the desiccated coconut, ginger and finely diced crystallised ginger and stir well to completely combine
• Press this into the prepared tin and spread until smooth
• Refrigerate for 30 minutes before preparing the icing
• For the icing in a medium bowl add the sifted icing sugar, melted butter and the zest of one lemon if using.
• Juice the lemon and drain to remove any pips or pith.
• Add a teaspoon of lemon juice at a time until you reach a spreadable consistency
• Spoon this onto the cooled slice and spread until smooth, shake to distribute the icing evenly.
• Allow the slice to completely cool in the refrigerator until set, a minimum of 4 hours or overnight.
• Using a sharp knife slice into squares and store in an airtight container in the refrigerator.
• Enjoy!

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)

NO-BAKE LEMON SLICE

Steps:

• Lightly grease a 28cm x 18cm (11" x 7") slice pan, line with baking paper and set aside.
• Mix the biscuit crumbs, coconut, slivered almonds or pistachios and lemon rind in a bowl until well-combined; add the juice a little at a time and mix to combine so that you can see that it's being absorbed by the dry ingredients.
• In a medium saucepan, melt the butter and sweetened condensed milk over a low heat until the butter has melted and is well-combined with the condensed milk; stirring, add the milk mixture to the biscuit mixture and mix until all the ingredients are well-combined.
• Press the lemon slice mixture into the slice pan.
• Sift the icing sugar into a bowl and stir in the lemon juice, mixing until the icing is smooth; spread the lemon icing over the biscuit base and refrigerate to set.
• Cut into squares or fingers and store in an airtight container.
• TIP: Crush the biscuits in a food processor or alternatively place them in a plastic bag and crush them with a rolling pin or the bottom of a lage can.

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.