Okay so it has been AGES since I last posted and I am SO sorry!
It has been a slightly ridiculous week. Actually really crazy.
I took on a few extra shifts at the new cafe I’m working at. The days are pretty long and intense in that hot little kitchen, but I got to bake a few of my own recipes to sell in store, which was really fun!
I made these raspberry crumble bars (but a hazelnut version – yum!), a giant version of these oatmeal chocolate chip cookies and some delicious passionfruit tarts that I’ll be sharing with you soon.
I also had a meeting that I’m a little ridiculously excited about, in regards to possibly working a couple of days a week at a hot new bakery (cross your fingers for me).
I filmed a little baking video for you too, which features me and some fudgy chocolate caramel cookies, that I’m working on sharing with you really soon! So stay tuned.
And with all that, plus seeing friends, and all the beautiful weather we’ve been having that I want to make the most of before it starts getting cold, I’ve neglected updating the blog.
So again, I’m sorry. I hope these lemon coconut bars make it up to you.
My aunt made these one day when we went over for dinner, and I ate so many in one sitting that I had her give me the recipe immediately and I went straight home to make a batch of my own.
Yep. And then I proceeded to eat all of that, too.
They’re chewy, kind of like truffles, but they have all those yummy lemon and coconut and graham cracker flavours and…
I just really like them. And they’re super easy. Let me know what you think!
- 200g biscuits (7 oz) (can be graham crackers, digestives, gingersnaps, etc.)
- 1 cup dessicated coconut, plus extra for sprinkling
- 1 lemon, rind finely grated
- ¼ tsp salt
- 100g unsalted butter (3.5 oz)
- ½ cup sweetened condensed milk
- Line an 8 x 8 inch pan with baking paper.
- Grind up the biscuits in a food processor to fine crumbs.
- Transfer to a large bowl. Stir in the coconut, lemon rind and salt.
- Place the butter and condensed milk in a small saucepan over a medium heat. Cook, stirring constantly, for about 4 - 5 minutes, until the butter melts.
- Add the condensed milk mixture to the biscuit crumbs. Stir to combine.
- Press into prepared pan. Sprinkle the top with extra coconut.
- Refrigerate for 2 hours, until firm, before cutting. Makes 36 small squares.
- Happy baking!