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