This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Line a 20 x 30cm slice pan. Beat butter and caster sugar together. Stir in plain flour and self-raising flour. Press into pan. Bake at 180°C for 20 minutes. Cool.
2.Spread lemon curd over. In a jug, steep peppermint tea bag in boiling water for 2 minutes. Remove. Cool for 5 minutes. In a large bowl, beat caster sugar and tea mixture for 30 seconds.
3.In a jug, whisk gelatine into boiling water to dissolve. Beat into sugar mixture for 5 minutes until fluffy. Add toasted shredded coconut and grated lime zest. Dollop over curd. Sprinkle toasted shredded coconut and extra lime zest over. Set at room temperature.
