Orange and Lemon Slice
This recipe has been in my family for generations and in it's time has been known by a few different names. The first name, Orange and Lemon Slice, describes what it is. However when I was a child, my grandmother always had some in the fridge because my Pa loved it so much so I took to calling it Pa's Bikkies. When my uncle joined the family, he started calling it Dead Stuff because he thought that is what it looked like. He still calls it Dead Stuff to this day.
​
When I moved to England, I started making it every Christmas to take to my husbands family in South Wales and the recipe developed a whole new fan base as my husbands family fell in love with it. I didn't realise how much they liked it until we had moved to Australia and they contacted us the first Christmas we were gone and said "Um can we have the recipe for that slice you used to make at Christmas?"
I have made little tweaks over the years of making it and it has become a firm favourite with the next generation of my family as my kids now love it too and are always asking for me to make it.
Pro Tips
-
Use a food processor to crush your biscuits to crumbs - it will do a thorough job and be a lot quicker than my grandmothers method of putting the biscuits in a plastic bag and bashing it with a rolling pin!
-
Use a stand mixer to combine ingredients for the base together - it will do a thorough job and make sure you don't have any dry biscuit crumbs left in the bottom of your bowl.
-
The recipe calls for plain biscuits and there is no right or wrong biscuit to use. I always use Milk Arrowroot but any plain biscuits would work - Marie, Milk Coffee, Milk Arrowroot, Granita
-
I tried to convert this to gluten free for a friend once, using gluten free biscuits in the base. It worked in the end but I only needed about half the butter
Ingredients
500g plain biscuits
1 tin condensed milk
250g butter (not margarine)
2 cups coconut
1 orange, juice and zest
​
Icing
1 lemon, juice and zest
2 cups icing sugar
1/4 cup coconut flakes
​
How to make it:
Line a 20 x 30cm slice tin with baking paper
Crush biscuits in a food processor until they are completely crumbs
Transfer crumbs to a stand mixer and and mix in coconut and orange zest until fully combined
Slowly heat condensed milk, add butter and stir until melted and well combined. Remove from heat and stir in the orange juice
Stir into biscuit mixture until fully combined
Press into prepared slice tin and put in the fridge to set
Once your base is set, prepare your lemon icing by zesting and juicing your lemon
Put your icing sugar in a bowl and gradually add lemon juice until you get a fairly stiff consistency of icing
Spread the icing over the slice and then sprinkle with lemon zest and coconut flakes
Put in the fridge again to set and once set, slice into squares
Store in an airtight container in the fridge.
​
Makes about 60 squares depending on how big you cut them
​
Lamentations 5:19
"You O Lord rule forever. Your throne is from generation to generation."
Photo Gallery
Process the biscuits in a food processor until they are fine crumbs
Zest and juice the orange
Combine biscuits, coconut and orange zest in a stand mixer
Measure out the butter
Melt butter and condensed milk gently over low heat then remove from heat and leave to cool slightly
Press the mixture into a slice tin lined with baking paper
Zest and juice the lemon ready to make the lemon icing
Spread the icing over the slice with a spatula
Sprinkle with coconut flakes and lemon zest then return to the fridge to set
Slice into squares and store in an airtight container in the fridge
