Strawberry and Condensed Milk Slice
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We often take joy in discovering and sharing classic recipes with our family, friends, and loved ones. And this tried and tested classic that we just can’t forget (and refuse to let go of) ticks all the right boxes. Featuring a heavenly combination of strawberries, condensed milk, buttery biscuits and coconut, this fluffy and fruity slice is sure to bring out sweet memories of the good ol’ days with every bite.
Here are the ingredients you need:
1. 190g of plain flour
2. 100g of cold butter, chopped
3. 80g of pure icing sugar, sifted
4. One and a half tbsp of iced water
5. 255g of desiccated coconut, plus 2 tbsp, extra
6. 40g of self-raising flour
7. 395g a can of sweetened condensed milk
8. Two eggs, lightly whisked
9. Two tbsp of shredded coconut
10. 250g of fresh strawberries, hulled, thinly sliced
Ingredients for icing:
1. A tbsp of pure icing sugar, sifted
2. Half a tsp of butter, at room temperature
3. Two tsp of milk
Start by preheating the oven to 180°C to 160°C fan forced. Then, grease the base and sides of a shallow baking pan with some oil and line it with a sheet of baking paper. Allow the paper to hang over the sides.
Combine the plain flour, butter and half a cup of icing sugar in a food processor and process until the mixture resembles fine crumbs. Gradually pour some iced water into it and process again until it comes together in a ball. Press the mixture evenly over the base of the prepared pan. Use a fork to poke tiny holes into the base before popping it in the oven for 15-20 minutes or until it becomes lightly golden. Set aside to cool.
Meanwhile, combine the desiccated coconut and self-raising flour in a large bowl. Add the condensed milk and egg. Mix well until combined, and spread it evenly over the base. Mix the shredded coconut and extra desiccated coconut in a bowl, then scatter over the slice mixture. Gently place the strawberries on top and bake for a further 30 minutes or until firm and golden.
Once perfectly cooked, let it rest for 10 minutes to cool slightly. Lift it out of the pan and onto a wire rack to cool completely.
To make the icing, combine the icing sugar, butter, and some milk in a small bowl to form a thick paste. Place the bowl over a saucepan filled with simmering water (make sure the bowl doesn’t touch the water) and stir until the mixture reaches a thinner consistency.
Spoon the icing into a sealable plastic bag and snip off a corner. Drizzle over the slice before serving. And there you have it – a delicious strawberry and condensed milk slice to enjoy with your friends and family.
Source: Taste
Here are the ingredients you need:
1. 190g of plain flour
2. 100g of cold butter, chopped
3. 80g of pure icing sugar, sifted
4. One and a half tbsp of iced water
5. 255g of desiccated coconut, plus 2 tbsp, extra
6. 40g of self-raising flour
7. 395g a can of sweetened condensed milk
8. Two eggs, lightly whisked
9. Two tbsp of shredded coconut
10. 250g of fresh strawberries, hulled, thinly sliced
Ingredients for icing:
1. A tbsp of pure icing sugar, sifted
2. Half a tsp of butter, at room temperature
3. Two tsp of milk
Start by preheating the oven to 180°C to 160°C fan forced. Then, grease the base and sides of a shallow baking pan with some oil and line it with a sheet of baking paper. Allow the paper to hang over the sides.
Combine the plain flour, butter and half a cup of icing sugar in a food processor and process until the mixture resembles fine crumbs. Gradually pour some iced water into it and process again until it comes together in a ball. Press the mixture evenly over the base of the prepared pan. Use a fork to poke tiny holes into the base before popping it in the oven for 15-20 minutes or until it becomes lightly golden. Set aside to cool.
Meanwhile, combine the desiccated coconut and self-raising flour in a large bowl. Add the condensed milk and egg. Mix well until combined, and spread it evenly over the base. Mix the shredded coconut and extra desiccated coconut in a bowl, then scatter over the slice mixture. Gently place the strawberries on top and bake for a further 30 minutes or until firm and golden.
Once perfectly cooked, let it rest for 10 minutes to cool slightly. Lift it out of the pan and onto a wire rack to cool completely.
To make the icing, combine the icing sugar, butter, and some milk in a small bowl to form a thick paste. Place the bowl over a saucepan filled with simmering water (make sure the bowl doesn’t touch the water) and stir until the mixture reaches a thinner consistency.
Spoon the icing into a sealable plastic bag and snip off a corner. Drizzle over the slice before serving. And there you have it – a delicious strawberry and condensed milk slice to enjoy with your friends and family.
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