Friday, January 16, 2009

Cranberry lemon slice

Cranberry lemon slice
Makes 12 pieces

* 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

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. 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. 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. 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.

Notes & tips
* Store slice in an airtight container in the fridge for up to 4 days.

Super Food Ideas
Recipe by Kirrily La Rosa


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