Tangy Lemon Slice
  • 7oz (200g) butter
  • ¼ cup golden syrup (can sub light corn syrup)
  • ½ cup raisins
  • 1 ¼ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ cup white sugar
  • 1 cup coconut flakes/ desiccated coconut
  • 1 ¼ cups crushed cornflakes
  • 3 ½ oz (100g) butter
  • Zest and juice of 1 lemon
  • 1 ½ - 2 cups icing sugar
  1. Preheat your oven to 350 (180C). Take a medium sized saucepan and melt the butter and golden syrup (or corn syrup) over a low heat, whilst stirring together gently. Once the butter has melted, stir in the raisins and remove from the heat.
  2. Sift in the flour and baking powder then add the sugar, coconut and cornflakes. Give everything a good mix until it is well combined.
  3. Grease or spray a 12-count muffin pan and equally distribute the mixture into each pan pressing down slightly to even out the mixture.
  4. Place in the oven for 15 - 18 minutes, until the tops of the slice are golden brown. When done remove from the oven and allow to cool in pan completely.
  5. Once they have cooled gently remove the slices from the muffin pan by loosening and slightly twisting with a small spatula or paring knife.
  6. To prepare the lemon frosting gently melt the butter in a small saucepan. Whisk in 1 ½ cups of the icing sugar, lemon zest and juice. Add more of the icing sugar if required until the frosting is thick, smooth and spreadable. If it gets a little too thick add a tablespoon of hot water at a time until you reach the desired consistency. Ice each slice and top with rasins.
Recipe by Almond to Zest at https://www.almondtozest.com/tangy-lemon-slice/