Coconut and lemon crunch bars

10-15 minutes


  • 4oz butter or soft margarine
  • 4oz caster sugar
  • 1 beaten egg
  • 6oz plain flour
  • 2oz desiccated coconut
  • 1 tsp lemon rind
  • 1tsp lemon juice
  • icing sugar to sift


  1. Cream margarine and sugar and rind and juice until fluffy
  2. Add beaten egg and then flour and coconut
  3. Spoon into piping bag fluted with a star nozzle and pipe 2" lengths onto greased trays
  4. Cook at 190C for 10-15 minutes until light golden brown

Cool on wire tray and then dredge with icing sugar