Almond, coconut and lemon slice
Time to make: 15 mins , plus overnight chilling
( Hands-on time: 15 mins )
Total cost: $ 5.80 / $ 0.29 per serve
(at time of publication)
- 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
Total fat 7g
Saturated fat 2g
Dietary fibre 1g
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.
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.
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.
Hanu de Jong
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