LEMON & MCVITIE’S DIGESTIVES© SLICE
Sweet and sour, these lemon and McVitie’s Digestives slices will have everyone craving more. Quick and simple to make, they are perfect for any occasion. Use McVitie’s Digestives to make a biscuit base and top with lemon icing. This is a treat that’ll guarantee to put some zest in your life!
25 MINS. PREPARATION - 2 HRS. REFRIGERATION
Serves 12 Pieces
INGREDIENTS
- Grease and line a 3cm-deep, 25cm rectangular cake tin.
- Place the condensed milk and butter in a small saucepan over a medium heat. Heat, stirring, for four to five minutes or until the butter melts.
- Place the McVITIE’S DIGESTIVES© in a food processor and process to fine crumbs. Combine the crumbs, coconut and two teaspoons of lemon rind in a bowl. Add the hot butter mixture and stir until well combined.
- Press the biscuit mixture into the prepared tin. Refrigerate for one and a half hours or until firm.
- To make the lemon icing, cream the butter with a hand mixer until smooth and fluffy, approx. 1 minute. Gradually beat in icing sugar until fully incorporated, and then beat in the juice of 1 lemon. If you find that your icing is too stiff, add in a small bit of water and whip the icing until it is the consistency you are looking for.
- Spread the icing over the base. Refrigerate for a further 30 minutes or until the icing has set. Cut into pieces and serve.
RECIPE
- Grease and line a 3cm-deep, 25cm rectangular cake tin.
- Place the condensed milk and butter in a small saucepan over a medium heat. Heat, stirring, for four to five minutes or until the butter melts.
- Place the McVITIE’S DIGESTIVES© in a food processor and process to fine crumbs. Combine the crumbs, coconut and two teaspoons of lemon rind in a bowl. Add the hot butter mixture and stir until well combined.
- Press the biscuit mixture into the prepared tin. Refrigerate for one and a half hours or until firm.
- To make the lemon icing, cream the butter with a hand mixer until smooth and fluffy, approx. 1 minute. Gradually beat in icing sugar until fully incorporated, and then beat in the juice of 1 lemon. If you find that your icing is too stiff, add in a small bit of water and whip the icing until it is the consistency you are looking for.
- Spread the icing over the base. Refrigerate for a further 30 minutes or until the icing has set. Cut into pieces and serve.
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