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Gluten Free Lemon-Iced Fingers

Makes 30


  • 3 cups coarsely crushed soya biscuits (*see recipe)
  • 1 cup desiccated coconut
  • finely grated rind and juice of 1 lemon
  • 125g Australian butter, melted
  • 3/4 cup Australian sweetened condensed milk
  • 1 1/2 cups icing sugar
  • *
Download Recipe (PDF)


  1. Mix soya biscuits with coconut and lemon rind in a large bowl. Stir the butter and condensed milk together. Mix into biscuit mixture thoroughly. Press into a buttered 20cm square lamington pan. Sift icing sugar and add sufficient lemon juice to make an icing. Spread over biscuit base. Refrigerate at least 2 hours before cutting into 2.5cm x 5cm fingers.


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