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By admin
01 August 2013

LEMON & COCONUT SQUARES (Makes 20-25 squares)    

Ingredients you will need


2 cups (500ml) cake flour

1 teaspoon (5ml) baking powder

1 teaspoon (5ml) ground cinnamon

2 teaspoons (10ml) finely grated lemon zest

2 tablespoons (30ml) desiccated coconut

2 tablespoons (30ml) caster sugar

150g butter

¼ cups (60ml) honey

2 tablespoons (30ml) (lemon juice


¾cup (180ml) desiccated coconut

130g butter, at room temperature

1 can (397g) condensed milk

125ml (1/2c) lemon juice


Dough: Preheat oven to 180°C. Greasean 18 x 28cm baking sheet with butter,margarine or non-stick spray. Sift cakeflour, baking powder and cinnamon together in a large mixing bowl. Add lemon zest, coconut and sugar. Set aside. Heat butter, honey and lemon juice together in a saucepan until the butter has melted. Leave the mixture tocool to room temperature. Mix the butter mixture with the dry ingredients to form dough.Cut off a third of the dough, wrap incling film and chill until firm.Press the remaining dough into the greased baking sheet and bake it for about 10 minutes or until pale brown. Leave to cool while preparing the filling.

Filling: Mix the filling ingredients and leave the mixture to stand for about 2 minutes. Spread the filling evenly over the cookie layer in the baking sheet. Using the coarse side of the grater, grate the remaining dough over the filling. Bake for 25 minutes or until palebrown. Cut into squares while lukewarm and leave to cool in the tray. Store in an air tight container.