Crunchy, buttery, citrusy and nutty - a truly scrumptious slice.

Ingredients

• 1¼ cups pinenuts
• 1 cup caster sugar
• 2 cups desiccated coconut
• 2 cups rolled oats
• 275 grams butter
• grated rind 3 lemons
• 2 tablespoons lemon juice

Method

1. Preheat the oven to 180 degrees Celsius. Set the oven rack in the centre. Line the base and sides of a 20cm x 30cm Swiss roll or slice tin with baking paper.
2. Finely chop the pinenuts and place in a bowl with the sugar, coconut and rolled oats and mix together.
3. Melt the butter in a saucepan and continue cooking until the butter has become nut brown. Remove from the heat and stir the butter with a wooden spoon to lift any tan-coloured sediment from the bottom - this is loaded with warm caramel flavours. Mix the butter, lemon rind and lemon juice into the dry ingredients.
4. Press the crumbly mixture firmly into the prepared tin. If you have a straight sided glass, roll the glass over the slice to press th emixture down firmly and evenly.
5. Bake at 160°C for 25-30 minutes until golden brown. Mark into squares while warm. Cool and then spread with lemon glaze.

Lemon Glaze

1. Mix 2 cups sifted icing sugar with grated rind of 2 lemons and sufficient lemon juice to make a thin icing.