Almond, coconut and lemon slice
(at time of publication)
Step 1 Place biscuits in a sealed plastic bag and bash with a rolling pin until they resemble breadcrumbs. Place in a large bowl with almonds and coconut.
Step 3 Melt spread and honey in a pan over a low heat. Add to bowl and mix well until mixture starts to stick together. Press into a 24x16cm baking tin (use the palm of your hand) and refrigerate overnight.
Step 4 Mix icing sugar and lemon juice in a bowl until smooth. Drizzle over almond and coconut base. Place in fridge until icing sets, then cut in slices.
About this Recipe
- 200g Milk Arrowroot biscuits
- 75g ground almonds
- 1/4 cup desiccated coconut
- 100g reduced-fat spread
- 3 tablespoons clear liquid honey
- 2 tablespoons icing sugar
- 1/2 lemon, juice of
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified