This slice was consumed on the Briars walk and first appeared in the Sunday Age February 8 2014. It would be just as yummy with any berry fruit or apricots.
- 125 unsalted butter (or margarine)
- 3 tbsp castor sugar
- 1 cup plain flour (I used half and half with almond meal. I'll try all almond meal next time for a gluton free slice)
- 2tbsp sesame seeds
- 200gm blueberries
- 2tbsp icing sugar (I ommitted this)
- zest of half a lemon grated
- 1 cup of shredded coconut
- 3 tbsp condensed mik (use raw sugar for vegan option)
Preheat oven to 180C. Lightly grease 20x30cm oven tin with baking paper.
Place castor sugar, flour/almond meal and sesame seeds into a bowl and add melted butter. (Or you could do the whole making crumbs with fingers and cold butter) Press mixture firmly into prepared tin and bake for 15 minutes or until light golden colour. Set aside to cool.
Place blueberries in saucepan with icing sugar, lemon zest and 2 tbsp water (I added a tbsp of dark jam) and heat gently until blueberries begin to burst. Set aside to cool.
Pour blueberry mixture over biscuit base. Top with a layer of coconut and drizzle with condensed milk. Bake for 12-15 mins or until coconut is golden. Cut into slices when cool. Probably won't be around long enough to worry about storage!