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Tangy Lemon Slice



  • 7 oz 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


  • 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.
  • Sift in the flour and baking powder then add the sugar, coconut and cornflakes. Give everything a good mix until it is well combined.
  • Grease or spray a 12-count muffin pan and equally distribute the mixture into each pan pressing down slightly to even out the mixture.
  • 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.
  • Once they have cooled gently remove the slices from the muffin pan by loosening and slightly twisting with a small spatula or paring knife.
  • 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.