Lemon Crispies

This Lemon Crispy biscuit slice is a family favourite. When our children were still living at home,
we would always love travelling to visit my Mum in Rockhampton, knowing that there would be home baked cakes, biscuits and slices waiting for us on arrival. She was a great sweets cook. She used to cook this Lemon Crispy slice much earlier on and then for some reason it dropped off her repertoire. Neil and the children would continue to request it, however as she aged, her favourite few slices and cakes, which were all very nice, would reappear. Perhaps she lost the recipe or perhaps her arthritic hands found it difficult to cut crisp slices in baking tins. Unfortunately, I never thought to ask Mum why she no longer baked it, because I didn't really know what it was called, except that I knew it was lemony, and contained corn flakes, which I think is the secret ingredient.

I found Mum's recipe recently when I was perusing her old recipe books, which are amongst some of my most treasured possessions, and went out and bought corn flakes specifically so that I could make this slice. The corn flakes give the biscuit base a crispness and slightly nutty flavour, complimented beautifully by the slightly tart lemon icing. It turned out perfectly, and Neil has given it the seal of approval.

Mum's original recipe

Ingredients:
3/4 cup sugar
1 1/2 cups lightly crushed cornflakes
185 g. butter, melted
1 1/2 cup SR flour
3/4 cup coconut
2 tablespoons coconut, extra

Lemon icing:
2 cups icing sugar
2 tablespoons lemon juice (approx.)
15 g. butter, softened

To make the icing:
Combine sifted icing sugar with softened butter and enough lemon juice to mix to a thick spreading consistency. Keep beating the icing until very smooth and spreadable. It will spread beautifully over the hot biscuit base when cooked.

Let's cook:
1. Combine sugar, sifted flour, lightly crushed cornflakes and coconut in a bowl, and stir in the butter.
2. Press evenly with your hands or a small bottle into a greased Swiss roll tin (25cmx30cm).
3. Bake in a moderate oven for 20 minutes or until golden brown.
4. When still hot, spread with Lemon Icing, sprinkle with extra coconut.
5. Cool in tin, and cut into desired sized squares when still slightly warm as it is easier to cut..

Cut into small dainty pieces, this would also be perfect served as part of a High Tea.

I wonder if everyone has family favourites like this slice that fond memories are associated with. I hope so.