Coconut and black lime slice

Method

This recipe was kindly provided by Australian Black Limes.

To make the base, crumb the biscuits in a food processor. Tip the crumb into a large bowl, then add the coconut.

Put the condensed milk and butter into a heatproof bowl and heat in the microwave for about a minute until the butter melts. Add the lime juice, lime zest and the Black Lime Powder to the butter mixture and stir well.

Pour the wet mixture into the dry mixture. Stir well, using your hands if needed, until it is fully combined.

Grease a 20cm baking tin with butter and line it with baking paper (see handy tip). Tip the mixture into the lined tin and press firmly to compact it. Put in the fridge to chill.

To make the topping, mix icing sugar with softened butter and lime juice in a large bowl until smooth and very thick. Add a little more lime juice if the mixture is too dry. If it is already as limey as you like, then just add a small amount of water as needed.

Remove the base from the fridge and spread the icing thickly and neatly across the surface. Sprinkle with coconut, macadamia nuts and lime zest. If the nuts don’t stick, gently push them part way into the topping.

Put the tin back in the fridge to chill for a couple of hours before slicing into portions.