Last week I had the urge to bake some new treats, but I didn’t have a lot of time so I decided on this Gluten Free Coconut Ice Slice. It only took 45 minutes to make from start to finish and has a great balance of flavour with the coconut ice topping and biscuit base.
Do you have a go-to recipe when you’re running short of time?
Thanks for reading,
The Naughty Dietitian!
- 115 g butter, softened
- ¾ cup white sugar
- 1 egg, beaten
- 1 cup gluten free self raising flour
- ¾ cup desiccated coconut
- 75 g butter, melted
- 3 cups icing sugar
- 1½ cups desiccated coconut
- ¼ cup milk
- 1½ teaspoons vanilla extract
- Preheat oven to 180°C and line a 19cm x 29cm slice tin with baking paper.
Cream the butter and sugar together until light and fluffy. Add egg, then sifted flour and coconut and mix well. Then spread biscuit base into the tin and bake for 30 minutes.
Mix all ingredients together until well combined. Spread the mixture over the biscuit base while hot, then cool and cut into squares.
- Store in refrigerator.