Growing up, there were a few small tricks my mother had when it came to baking. She had a tried and true banana cake that would always use old bananas from the freezer, carrot cakes when she wanted to appease my brother, and then there were her slices.

They were great for our lunches as kids, and there were two that I can taste when I think about them. New Zealand is a country seemingly built on the Edmonds Cookery Book, which every home owns, and my mother has perfected so many recipes that she doesn’t even need to read it anymore.

One of my family’ favourites is her chocolate-coconut slice, which she seems to be able to whip up in a jiffy, but I’ve always had a soft spot for her lemon slice. Now that I’m often fighting for space in the kitchen, I’ve taken her recipe and adapted it to add a little more texture.

That texture comes in the form of raisins and nuts, but should you feel you want to put white chocolate in there, perhaps some cardamom powder or a dose of dried apricots, then feel free. Use this recipe as your canvas.

Slice

125g butter
250g plain biscuits, crushed
1 cup desiccated coconut
200 grams sweetened condensed milk
2 limes, juiced and zested
Handful of nuts (I use cashews and walnuts)
Handful of raisins, or other dried fruit

Lemon Icing

1 cup icing sugar
1 teaspoon lemon or lime juice
Hot water
Desiccated coconut to sprinkle on top

Directions

Melt butter, drop in condensed milk and mix. Once together, add the rest of the ‘slice’ ingredients. Mix until fudgy and press into a shallow container, and refrigerate for an hour.

For the icing, add lemon or lime juice to the cup of icing sugar. Use hot water sparingly, until a thick paste forms. Trowel the chilled slice with the icing, and dush with coconut. Chill the slice until set, and cut into squares. Enjoy with a cup of tea.