|1 can||Condensed milk|
|1 Tbsp||Golden syrup|
|100 g||Walnuts (Main)|
|250 g||Wine biscuits|
|2 cups||Icing sugar|
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1. Heat oven to 170 degC on fan bake. Line a 17cm x 27cm slice tin with nonstick baking paper, leaving an overhang on all sides. Place butter, condensed milk and golden syrup in a saucepan over a low heat, stirring until butter melts. Remove from heat and stir in finely grated zest of 2 lemons, chopped walnuts and crushed biscuits.
2. Spread mixture in pre-pared tin. Bake for 15 to 20 minutes or until golden and set. Remove to cool. once cold, spread with lemon icing. Cut into bars to serve. Store in an airtight container.
3. To make icing, place softened butter in a bowl and whisk with an electric mixer until creamy. Add juice of 2 lemons and sifted icing sugar and whisk until pale and fluffy.