Photographer: Ben Dearnley.
This nostalgic lemon and ginger slice is one we still turn to for morning tea. It evokes treasured childhood memories and tastes just as delicious as you remember.
Are you looking for more sweet slice recipes?
Ingredients
Method
Preheat the oven to 180°C (160°C fan- forced). Grease an 18cm x 27cm slice pan (inside top measurement). Line the base and long sides with baking paper, extending the paper 3cm over the sides.
Place butter, sugar, coconut, rind and juice in a small saucepan; stir over low heat until butter is melted.
Process the biscuits until crushed. Combine the crushed biscuits, chopped ginger, cranberries and ground ginger in a large bowl. Stir in the warm butter mixture. Add the eggs; stir to combine. Press the mixture into the prepared pan.
Bake the slice for 25 minutes or until golden brown. Cool in pan.
Meanwhile, to make the icing; sift the icing sugar into a medium bowl; add enough lemon juice to make drizzling consistency. Tint with the food colouring.
Drizzle the icing over the cooled lemon ginger slice. Stand for 30 minutes or until set. Lift slice from pan; cut into squares.
Can I freeze the lemon and ginger slice?
Yes, this slice is suitable to freeze.
