Lemon Crunch Slice was one of the biscuits that we always had at Christmas time growing up. Two of the others were Mum’s (Grandma’s) Choc Afghans and Melting Moments. These recipes are in my mother’s recipe folder. My mother used to make them for Christmas each year and I took over making them when I was a teenager. They were originally my Grandma’s recipes and are in pounds and ounces. I have photocopies of the recipes from my Mum’s recipe folder. I’ve adapted the original recipe to make this gluten free lemon crunch slice.
I’ve struggled to make the chocolate afghans gluten free but have attempted to adapt several of these childhood recipes. I’ve also used this recipe for melting moments a number of times.
Here’s my version of gluten free Lemon Crunch Slice.
Gluten Free Lemon Crunch Slice
Ingredients
Base Ingredients:
- 1/2 cup brown sugar
- 1/3 cup brown rice flour
- 1/3 cup corn flour
- 1/6 cup tapioca flour
- 1/6 cup yellow maize flour
- 1 cup coconut
- 113 g nuttelex can use butter if tolerated
Icing Ingredients:
- 5 heaped tbsp pure icing sugar
- 1 tbsp melted butter
- Juice of 1/2 to 1 lemon
Instructions
- Preheat the oven to 180 Celcius.
- Melt the butter
- Mix the dry ingredients
- Make a well in the dry ingredients, pour in the melted butter and mix in.
- Press into a small rectangle tin.
- Bake for 20 mins. Allow to cool before icing.
- Melt the butter and mix in the juice. Pour slowing into the icing sugar and mix it in. Add more butter and juice until you have a nice spreadable consistency.
- Ice the slice. Allow the icing to set before cutting and storing in an airtight container.
You can use a cup of any gluten free flour mix. The flours in the recipe are what I use. For the 1/6 cup measurements I just measure half in my 1/3 cup measure.
Do you have any biscuit recipes from your childhood that you still make?