- 1 cup (150g) plain flour
- 1 cup (90g) rolled oats
- 1 cup (85g) Ward McKenzie desiccated coconut
- 3/4 cup (155g) brown sugar
- 125g butter
- 2 tbs golden syrup
- 1 tsp bicarbonate of soda
- 2 tbs water
Preheat the oven to 160°C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
Pour the butter mixture into the flour mixture and stir until combined.
Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.
2. Combine condensed milk, lemon juice and egg yolk. Mix and pour into base. Chill.
3. Beat egg whites, adding sugar gradually to make meringue. Place on top of other layers.
4. Bake in moderate oven for approx. 15 mins.
Cydonia Oblonga is the botanical name for the quince. A rare but, in my opinion, very interesting fruit. Since ancient times the quince has been a symbol of love and fertility. We are lucky enough to have a quince tree hanging over our fence from the neighbours yard. Our lovely portuguese neighbours have said that we are welcome to any that grow on our side of the fence. Last year they knocked on the door with a small bowl of freshly stewed dark red quince. Later, when I had my first taste, along with some natural yoghurt, I was in love.