Saturday, 23 March 2013

Coconut Slice

I have just made some coconut slice. Remember the school dinners version?  It was probably made with Stork SB and knobbly bits of coconut on the top.  It seemed pretty delicious at the time, but the modern version is far superior.  You need to use really good quality butter and seedless raspberry jam.  I now have a sticky keyboard.  oops!  I am always telling the children not to eat and type at the same time ....

So here is the recipe:

Coconut Slice

100g butter
200g SR flour
50g caster sugar
2 egg yolks
2 tbspn water

7 tbsps seedless raspberry jam
3 egg whites
100g caster sugar
150g dessicated coconut

Set oven to 180 degrees centigrade and grease a baking tin approx 15cm by 8 cm

rub butter into flour until like breadcrumbs, stir in sugar and then mix in the egg yolks and the water.  Mix until a dough forms (I do all this in the Kenwood Chef and it is v quick).  Press the dough into the tin, leaving a little ridge around the edge.

Fill this with the jam and spread evenly, not quite reaching the edge of the tin.

Whisk the egg whites until in stiff peaks.  Gently fold in the sugar and coconut and then spread over the  jam and base, right to the edges of the tin.

Bake for 20 mins and leave in the tin to cool, then cut into squares.

Resist eating it all before teatime!

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