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Quantities
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| Flour, self raising |
1 cup |
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| Flour, plain |
1 cup |
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| Cinnamon, ground |
1 tsp. |
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| Lemon rind, grated |
1 tsp. |
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| Coconut |
2 tablespoons |
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| Caster sugar |
2 tablespoons |
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| Butter |
125g |
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| Honey |
1/4 cup |
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| Lemon juice |
2 tablespoons |
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| Caster sugar, extra |
1 tablespoon |
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| Cinnamon, ground extra |
1/2 tsp. |
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Lemon Filling
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| Combine the following ingredients in a bowl: |
| Coconut |
1 cup |
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| Lemon butter |
1/2 cup |
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| Condensed milk |
1/2 cup |
sweetened |
Grease a 20cm by 30cm lamington pan.
Sift flours and cinnamon into large bowl, stir in rind, coconut and sugar. Combine butter, honey and juice in pan, stir over heat until butter is melted, stir into dry ingredients.
Wrap one third of dough in foil, freeze for 15 minutes. Press remaining dough over base of prepared pan, bake in moderate oven for 12 minutes or until lightly browned.
Stand base for 10 minutes before spreading evenly with filling. Coarsely grate frozen dough overfilling, sprinkle with combined extra sugar and cinnamon.
Bake slice in moderate oven for about 25 minutes or until lightly browned. |
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