Coconut Ice Slice
Source of Recipe
The Big Book of Beautiful Biscuits
List of Ingredients
90g Butter
1/2 tspn Vanilla Essence
1/4 cup (55g) Caster Sugar
1 Egg Yolk
1 cup (150g) Plain Flour
1/4 cup (35g) Cornflour
1 tbspn Coconut
For The Filling:
2 cups (180g) Coconut
1 cups (220g) Caster Sugar
2 Eggs, lightly beaten
1/2 cup (125g) chopped Glace Cherries
For The Icing:
1 cup (160g) Icing Sugar
20g Soft Butter
1 tbspn Milk, approximately
Recipe
Grease a 19cm x 29cm rectangular slice pan, place a strip of baking paper to cover base & to extend over 2 opposite sides.
Beat butter, essence, sugar & yolk in a small bowl with an electric beater until smooth. Stir in sifted flours; knead on a lightly floured surface until smooth. Press half the dough over base of prepared pan, spread with filling. Roll remaining dough between sheets of baking paper until large enough to cover filling.
Lift dough onto filling; trim edges.
Bake in a moderate oven (180c) for approx 30 minutes or until browned. Cool in pan. Spread slice with icing, sprinkle with coconut.
Filling: Combine all ingredients in medium bowl; mix well.
Icing: Sift icing sugar into a small heatproof bowl, stir in butter & enough milk to make a stiff paste; colour if desired. Stir over pan of hot water until spreadable.
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