Ok, to be completely honest, I love to eat this one too. But being a Coeliac means a few small modifications to the ingredients. In Australia you can buy Arnott’s Rice Cookies. Because the cookies have a largish component of coconut in them and the recipe already asks for coconut, I would use fewer cookies and add some almond meal to make up the weight difference. It is a slice that should be eaten quite quickly as the butter icing can become dry if stored a couple of days in the refrigerator , but yu-um. At our house it doesn’t usually last that long.
Lemon Slice Biscuit Base:
125 grams butter
1/2 a tin of sweetened condensed milk
1 cup of dessicated coconut
250 gram packet of Arnott’s Marie biscuits, crushed (Gluten Free Note: substitute Marie biscuits with 2/3’s Arnott’s Rice Cookies and 1/3 almond meal. Next time I make this gluten free I will try 1/2 Artnott’s Rice Cookies and 1/2 Leda Gingernut Cookies.)
Juice and rind of one lemon
Melt butter and add condensed milk. Stir in other ingredients and press firmly into a paper lined slab tin (approx. 24cm x 24cm). Put in refrigerator to cool. Ice with lemon icing and cut into squares.
Lemon juice from 1/2 to 1 lemon (and rind if so inclined)
1 teaspoon of soft butter
Approximately 1 cup of pure icing sugar – add more if the icing is too runny
Mix all ingredients together and whip until fluffy and light.