I don’t want to admit it…but seriously…coming home from a holiday where you are waited on hand and foot has been hell! So when I walked past the Muffin Something or Other shop and saw the Lemon Coconut Slices in the glass cabinet, I was filled with a longing to just buy one and be done with the whole concept of making every blessed thing from scratch! But I am not sure if I have been thermomixing for a little too long…I couldn’t do it. I need therapy. I need to be tied down and force fed fast food or premade cakes…is there anyone out there up for the task?
What I DID do was buy a pack of Arrowroot biscuits (shock, horror) and whip this up. I am not sure if it was the weather today, but it needed to be kept in the freezer to hold its shape. It has been totally humid and hot today, so I am going with that. Otherwise, try a little less butter, but it wouldn’t come together until I added the amount that appears in this recipe. And no, I didn’t make the butter myself! (Not this time.)
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The Lazy Sourdough Bakery course now baking.
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Need
-
Base
- 2 lemons zested, finely grated
- 150 Grams butter cubed BUY
- 50 Grams cashews, roasted
- 250 Grams Arnotts Milk Arrowroot biscuits
- 1 Teaspoon vanilla bean paste BUY
-
Icing
- 200 Grams icing sugar
- 1 lemon, juice (around 50g)
- 70 Grams butter cubed BUY
- Enough shredded coconut to cover icing to taste BUY
Do
- 1
Place all base ingredients into Thermomix bowl and blend 20 sec/speed 8 or until well blended and coming together.
- 2
Line a square baking tin with paper and press the mixture into it. Refrigerate for 1 hour.
- 3
Make icing by placing all ingredients except coconut into Thermomix bowl and blending 20-30 sec/speed 6.
- 4
Spread on top of slice, top with coconut and place into freezer until ready to serve. Slice when frozen….and eat whenever you damn well feel like it!
