Lemon and coconut squares

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20 servings Cooking: 35 mins
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Fruit

By Food24 November 03 2009
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Ingredients (13)

PASTRY
500.00 ml flour — cake
5.00 ml Baking powder
5.00 ml cinnamon — ground
10.00 ml lemon — zest only
30.00 ml coconut
30.00 ml castor sugar
150.00 g butter
65.00 ml honey
30.00 ml lemon juice
FILLING
190.00 ml coconut
130.00 ml butter — room temperature
397.00 g condensed milk
125.00 ml lemon juice
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Method:

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.



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