ORANGE SLICE
Gosh its that time of year already, to me it just doesn't seem like its nearly Christmas, its not dark and cold outside and the streets are not glistening with twinkling lights, there are no school nativity plays, and the shopping is not the same! But hey its getting warmer, so that's got to be good!
So I thought I had better start baking and getting a few goodies ready, this is a great easy slice to make for Christmas. It keeps well in the fridge for up to a week (if it lasts that long!)
It is a no bake, quick and easy old fashioned biscuit base slice. So if you have unexpected guests arriving, its a great treat for afternoon tea. ( I usually double this recipe)
250g Vanilla Wine Biscuits1/2 Cup Dessicated or shredded Coconut
125g Butter
3 Tbls Condensed Milk
Rind of 1 Orange
1. in a large bowl crush biscuits in a mixer or by hand ( place in a plastic bag and using a rolling pin, crush until biscuits are crumb like)
2. Melt the butter and condensed milk and stir over a low/medium heat until smooth, making sure it does not boil.
3. Add the coconut to the crushed biscuits and the orange rind and mix.
4. Pour the butter milk and mix until all the dry ingredients are combined.
5. Press into a lined 24 cm swiss roll tin and cover and refrigerate until cold.30-40 min
Orange Icing
225g (1 cup) Icing sugar
2-3 Tbl of freshly squeezed orange juice
In a bowl add the icing sugar, warm the juice and pour in to the icing sugar and mix, I tend not to strain the juice, i quite like the orange bits mixed with the icing. Be careful not to make it too runny, the consistency should be of thick cream, you can adjust this by adding more juice or icing sugar.
I decorate with silver cashous, or you can use edible gold dust if you prefer, just to add a chritmassy touch. I usually keep them in the fridge as the icing stays nice and crunchy.
You can replace the orange with lemons if you prefer.
Prep/cook time 20-30 min
Enjoy!
Till next time
Ashia
