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Lavender Scented Citrus Squares

Lavender Scented Citrus Squares

 
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Method

Traditional citrus squares - with a hint of lavender. The winning recipe in a Moir's competition with Rooi Rose magazine a few years ago Makes 20 squares

Melt the condensed milk, butter and sugar together over medium heat.
Add the essences.
Add the biscuits, coconut and mixed peel.
Spray a ±25 x 30 cm dish or baking tray with non-stick spray and press the mixture into it.
Leave to cool.
Mix the icing sugar little by little with the lemon juice and spread on top.
Leave to set and cut into squares and top with zest and lavender mixture.

Variation:
Add 50 g chopped Safari almonds and 50 g chopped Safari apricots instead of 100 g Moir’s mixed peel.

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Ingredients

1 x 397 g can condensed milk
250 g butter
250 ml sugar
2.5 ml MOIR’S orange essence
2.5 ml MOIR’S lemon essence
2 x 200 g packets Munch-a-Lot biscuits, crushed
2 x 100 g packets MOIR’S desiccated coconut
1 x 100g box MOIR’S mixed peel

Topping:
625 ml icing sugar, sifted
15-30ml lemon juice.

To decorate:

Grated lemon, orange and lime zest mixed with chopped lavender flowers and castor sugar.

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