This delicious recipe is easy to make and will be a hit at any time of day or occasion. This recipe is vegan friendly.

Ingredients:

• 2 cups coarse Semolina
• 1 cup desiccated Coconut
• 1 cup Caster sugar
• 1 cup Self-raising flour
• 1 cup Lemonade
• 3/4 cup Coconut oil, melted, cooled
• 24 natural Almond kernels

Rosewater sugar syrup:

• 1 1/2 cups caster sugar
• 1 teaspoon rosewater essence
• 1 teaspoon lemon juice

Method:

1. Preheat the oven to 200ºC or 180ºC Fan.
2. Grease a 22cm x 33cm; 6cm deep rectangular roasting pan.
3. In a large mixing bowl, combine the semolina, coconut, sugar and flour.
4. Make a well in the centre and add the lemonade and oil. Stir until combined.
5. Press the mixture into the prepared pan.
6. Use a knife to cut diamond slices. Press one almond in the middle of each slice.
7. Cover the pan with a tea towel and set aside for about 15 minutes.
8. Remove tea towel and place in oven to bake for 30 minutes or until golden.
9. Meanwhile, make your rose water syrup by placing sugar and 1 1/2 cups of water in a saucepan. Heat over a low heat, stirring for 3-5 minutes or until the sugar had dissolved.
10. Bring to a simmer and simmer for a further 3 minutes or until slightly thickened.
11. Remove from heat and stir in rose water essence and lemon juice.
12. Remove pan from oven and pour the syrup evenly over the basbousa.
13. Set pan aside to cool completely.
14. Recut diamond shapes.
15. Serve and enjoy!

Source: Taste Australia