Cranberry lemon slice

Keep a batch of this delicious slice in the fridge to satisfy those afternoon hunger cravings.

• 2 cups natural muesli
• 1 cup dried cranberries
• 1 cup shredded coconut
• 125g butter
• 1/2 cup brown sugar

Lemon icing

• 3 cups icing sugar mixture, sifted
• 60g butter, softened
• 2 1/2 tablespoons lemon juice

Energy 1613kJ	Fat saturated 11.10g
Fat Total 16.80g	Carbohydrate sugars g
Carbohydrate Total 57.80g	Dietary Fibre 3.40g
Protein 2.00g	Cholesterol 39.00mg
Sodium 119.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 160°C. Grease a 3cmdeep, 20cm x 30cm (base) slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.

2. Step 2

   Combine muesli, dried cranberries and coconut in a bowl. Make a well in centre of mixture. Place butter and sugar in a saucepan over low heat. Cook, stirring, for 2 minutes or until butter is melted and sugar dissolved. Add butter mixture to muesli mixture. Stir to combine.

3. Step 3

   Spoon mixture into prepared pan. Using the back of a spoon, press mixture into pan. Bake for 20 minutes or until golden and firm. Allow to cool in pan.

4. Step 4

   Make lemon icing: Place icing sugar, butter, lemon juice and 1 teaspoon cold water in a bowl. Beat with a wooden spoon until smooth. Spread icing over slice. Refrigerate for 30 minutes or until icing has set. Lift out slice using baking paper. Cut into pieces. Serve.

Store slice in an airtight container in the fridge for up to 4 days.