250g coconut biscuits, such as e.g. Krispie
250g wheat digestive biscuits
1 cup rolled oats
1 cup desiccated coconut
1 x 395g can sweetened condensed milk
125g melted butter
Zest of four lemons
1 Tbsp lemon juice
½ tsp salt
Icing:
1 ¾ cups icing sugar, sifted
75g butter, melted
2 tsp lemon juice
zest of one lemon
pinch salt
2 tsp boiled water
Method:
1. Line a 20cm by 20cm slice tin with baking paper including the sides.
2. Blitz biscuits to a crumb in a food processor.
3. Add the oats, coconut, condensed milk, butter, lemon zest, lemon juice and salt and process again to combine.
4. Press the crumb mixture firmly into the tin in an even layer.
5. To make the icing, put the icing sugar, melted butter, lemon juice and zest and salt in a bowl. Stir with a whisk.
6. Add the just-boiled water until it just comes together into a smooth thick icing.
7. Pour over the slice and spread out evenly. Cover and refrigerate until set.
9. Cut into slices.
