Lemon Crispies or Lemon Crispy Slice

 

The weekend is a chance to relax at home with a nice cuppa and something sweet and delicious to eat with it. This recipe is a trip down memory lane for me, and I make no apologies for this.  I've been eating this slice for as long as I can remember really as it is a family favourite, which started with my Mother making it for us, and then as our children grew up and loved it, I started making it. Most of the ingredients will already be in your pantry, however the secret ingredient is lightly crushed Corn Flakes. Yes my friends, Corn Flakes might not be on your breakfast list anymore but they are still on the supermarket shelves, and they give this slice a delightfully crisp biscuit base, which combined with the tangy lemon icing on top brings this slice to the party.

When our children were still living at home, our family would always love travelling to visit my Mum in Rockhampton, Central Queensland, knowing that there would be home baked cakes, biscuits and slices waiting for us on arrival. She was a great sweets cook, and a good cook in general really. She used to make this Lemon Crispy slice much earlier on and then for some reason it dropped off her baking repertoire. Mr. HRK and the children would continue to request it, however as she aged, her favourite few slices and cakes, which were all very nice, would still reappear. Perhaps she lost the recipe or perhaps her arthritic hands found it difficult to cut crisp slices in baking tins. Unfortunately, I never thought to ask Mum why she no longer baked it, because I didn't really know what it was called, except that I knew it was delicious, lemony, and contained corn flakes, which I think is the secret ingredient.

I found Mum's recipe recently when I was reading her old recipe books, which are amongst some of my most treasured possessions, and went out and bought Corn Flakes specifically so that I could make this slice. I was pretty excited I can tell you. The corn flakes give the biscuit base a crispness and slightly nutty flavour, complimented beautifully by the slightly tart lemon icing sprinkled with coconut sprinkled on top. It turned out perfectly, and Mr. HRK has given it the seal of approval. I urge you to make this, it can be ready for the oven inside 20 minutes, and only takes 20 minutes to bake as well. If you are reading this now, you could have it made in time for morning tea this morning. You will be amazed how easy it is to make, and how delicious it tastes. It's now at the top of my baking repertoire list.

Ingredients:

3/4 cup sugar
1 1/2 cups lightly crushed cornflakes
185 g butter, melted
1 1/2 cup SR flour
3/4 cup coconut
2 tablespoons coconut, extra

Lemon icing:

2 cups icing sugar
2 tablespoons lemon juice (approx.)
15 g. butter, softened

To make the icing:

Combine sifted icing sugar with softened butter and enough lemon juice to mix to a thick spreading consistency. Keep beating the icing until very smooth and spreadable. It will spread beautifully over the hot biscuit base when cooked.

Let's cook:

1. Combine sugar, sifted flour, lightly crushed cornflakes and coconut in a bowl, and stir in the butter.
2. Press evenly with your hands or a small bottle into a greased and lined Swiss roll tin (25cmx30cm).
3. Bake in a moderate oven for 20 minutes or until golden brown.
4. When still hot, spread with Lemon Icing, sprinkle with extra coconut.
5. Cool slice in the tin, and cut into desired sized squares when still slightly warm as it is easier to cut.

Cut into small dainty pieces, this would also be perfect served as part of a High Tea.

The secret ingredient

Warm wishes

Pauline