How to Sweeten the Deal

Molto Bene Slice

Like my Mum before me I am generously referred to as a good, plain cook. I can put something edible on the table when needed, but am allergic to following a recipe and my kitchen couldn’t be referred to as gourmet. This slice, though, I make often for team, family, and clients. Crisp, crunchy coconut base, tangy lemon icing, less than half an hour of actual work. The response it gets is wildly out of proportion to the time invested. It’s also (almost) impossible to ruin.

The Base

• 1 cup self raising flour (GF flour ok as well)

• 1 cup desiccated coconut

• ½ cup lightly packed soft brown sugar

• 125g melted butter

The Method

• Heat the oven to 160 fan forced, then grease and line a slice tin with baking paper.

• Measure dry ingredients into a large bowl and mix the melted butter through. You’re after something that looks sort of like granola.

• Press the mixture lightly into the tin. Lightly! Don’t ignore this as it’s the difference between delicious and disaster.

• Bake for 20 minutes, until top is golden brown.

The Icing

• 1½ cups sifted icing sugar

• 1 tablespoon soft butter

• Finely grated zest of one lemon

• 1½ to 2 tablespoons lemon juice

• Extra coconut to make it look fancy

The Method

• Mix everything together, adding lemon juice just till it’s smooth and creamy.

• Spread it over slice while base is still warm. Sprinkle coconut over the top and leave to cool in the tin.

• Cut it into squares to serve, but NOT until cool You’ll end up with something closer to apple crumble topping, & nobody to blame but yourself.

I could tell you how to store the leftovers, but my guess is you won’t need to know. It has a habit of disappearing.