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Categories:Viewed: 45 - Published at: 8 years ago
Ingredients
- 1 lb shortbread cookies, processed to fine crumbs
- 3 oz dried apricots, diced
- 3 oz red glace cherries
- 2 cups desiccated coconut + 1 tbsp, to serve
- 1 (13.5 oz) can sweetened condensed milk
- 1/2 cup butter, melted
- 1 tbsp lemon zest
- 2 cups powdered sugar, sifted
- 2 tbsp lemon juice
Method
- Grease and line a 12x8 inch rimmed baking tray with parchment paper.
- Combine cookie crumbs, apricots, cherries, coconut, condensed milk, butter and lemon zest. Press into prepared pan. Chill for 4 hours, or until firm.
- Meanwhile, to make the lemon icing, combine powdered sugar and lemon juice and mix until smooth. Set aside.
- Cut cookie bar into squares. Drizzle lemon icing over top. Sprinkle with extra coconut and serve.
