Jam and coconut slice is an Australian classic baked slice which has proved to be an easy and successful crowd pleasing treat for all ages. This timeless sweet delight has a soft pastry base with a layer of jam, completed with a crunchy coconut topping.
Ingredients make 24 squares
1¾ cups self raising flour (195g)
120 g unsalted butter
¼ cup caster sugar (60g)
½ tsp vanilla extract
1 egg (50g)
¾ cup raspberry jam (150g)
Topping
2 cups desiccated coconut (170g)
⅓ cup caster sugar (80g)
2 eggs (100g)
Method
Preheat oven to 180ºC. Mix flour, butter, vanilla and sugar by hand in a bowl or in a food processor, add one egg and mix evenly. Spread the batter evenly on a greased 23 x 33 cm baking tray. Place jam evenly on top. Mix the ingredients for the topping in a bowl and divide equally on top of the jam. Bake in the oven for approx. 25 minutes. Allow cooling approx. 30 minutes before cutting into squares and store in airtight containers.
Note: Instead of vanilla use lemon, lime or orange rind and as a replacement for raspberry jam try strawberry, Fruit of the forest, blackberry, lemon or orange jam. Use shredded coconut as an alternative for desiccated coconut which creates more texture.
No comments:
Post a Comment