I am so chuffed that my little man still wants to cook with me in the kitchen!
As soon as Master Six hears the familiar clang and bang of pans and cupboards, he's there by my side, all big-eyed, eager and excited. It's so lovely to see; possibly more so because he's a boy. Little boys are all big and macho until something like a simple cooking task comes along; then they melt and go all...
I'm loving the sweetness too. My little grade one kid is still enthusiastic about just about everything and I am clinging to all that stickiness for as long as it lasts!
There's not been a lot of baking around our place for much of the school holidays. Our oven is still in need of repair and to be honest, I go on a bit of a kitchen strike when the school holidays hit. Cooking is the last thing I want to do when the kids are all home, the weather is good and there are places to go and things to see. Or just bouts of sofa dwelling to do.
Now that the school year has begun though, it's time to get back into the swing of it and start producing treats for lunchboxes on a regular basis.
Lemon slice is just divine and this post is all about a slice that needs no baking whatsoever. It's a simple recipe with very little work involved and I am pleased to say, it's my first effort in sweet baking since the new year began.
So proud of that I am!
This is a great treat for everyone to enjoy.
No Bake Lemon Slice:
250 grams crushed plain, sweet biscuits. (ie. Arnott's Marie.)
125 grams of margarine or butter.
Half a tin of condensed milk.
1 cup of desiccated coconut.
Grated lemon rind of one lemon.
Prepare dry ingredients and add to a bowl. Add condensed milk, melted margarine and lemon rind and stir to coat well until it forms a loose dough.
Line a lamington tin with baking paper and smooth the mixture into the pan evenly and pat down firmly. (A large spatula works really well.)
Top with lemon icing, cover with plastic wrap and refrigerate for a few hours or overnight.
When ready to serve, slice into fingers or bars according to your needs.
The finished slice is best stored in the refrigerator until required and is suitable for freezing. It holds up well in lunchboxes!
One and a half cups of pure icing sugar.
3 TBSP of lemon juice.
One TBSP margarine or butter.
Mix all ingredients until a smooth paste is formed.
Tip: Pure icing sugar can clump easily and be very difficult to put through a sieve. You can speed things up by whizzing your sugar in a Bamix or food processor. This will take care of all the lumps without the time-consuming manual work of doing it by hand.
Do you take time out of the kitchen on school breaks too?
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