Lemon and coconut squares

Recipe from: 6/15/2000 12:00:00 AM
Ingredients 15
Servings 20
Time

Ingredients

  • PASTRY
  • 500
    ml
    cake flour
  • 5
    ml
    baking powder
  • 5
    ml
    cinnamon
  • 10
    ml
    finely grated lemon rind
  • 30
    ml
    coconut
  • 30
    ml
    castor sugar
  • 150
    g
    butter
  • 65
    ml
    honey
  • 30
    ml
    lemon juice
  • FILLING
  • 190
    ml
    coconut
  • 130
    ml
    butter, at room temperature
  • 397
    g
    Nestlé condensed milk
  • 125
    ml
    lemon juice
 

Method

+/- 35 min
 
Preheat the oven to 180 ºC and butter an 18 x 28 cm baking sheet, or spray with non-stick spray. Sift the cake flour, baking powder and cinnamon together in a large bowl. Add the lemon rind, coconut and sugar. Heat the butter, honey and lemon juice in a saucepan until the butter has melted. Cool to room temperature. Stir into the dry ingredients, mixing well to form a dough. Cut off one third of the dough, cover with plastic wrap and chill until firm. Press the remaining dough onto the greased baking sheet. Bake for about 10 minutes until pale brown. Cool while preparing the filling. Mix all the ingredients for the filling together. Allow to stand for about two minutes before spreading evenly over the dough in the pan. Grate the remaining third of the dough over the filling. Bake for 25 minutes until pale brown. Cut into squares while lukewarm and cool in the pan. Store in airtight containers. Makes 20-25 cookies.
 

Read more on: bake  |  fruit
 

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