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This delicious recipe comes from the brand new issues of The 4 Blades Magazine – The Sweets Issue.
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Print
Jam and Coconut Slice
- Total Time: 55
- Yield: 24 1x
Ingredients
Scale
Base
- 1 egg
- 310g plain flour
- 90g sugar
- 130g butter, cubed
- 1 tsp vanilla bean paste
- 120g raspberry jam
Coconut layer
- 1 egg
- 20g sugar
- 125g desiccated coconut
- 1 tsp vanilla bean paste
Instructions
Then Mix Like This
- Preheat oven to 180C. Line a slice tray with baking paper.
- Place egg (1), flour (310g), sugar (90g), butter (130g) and vanilla (1 tsp) into bowl.
- Mix **Speed 8 / 45 seconds** or until a dough forms. Pour into baking tray and press down well.
- Bake for 15 minutes.
- Spread raspbery jam (120g) over base.
- In a clean bowl, add eggs (1) and mix **Speed 4 / 8 seconds**.
- Add sugar (20g), coconut (125g) and vanilla (1 tsp). Mix **Speed 4** until combined.
- Spoon over the jam layer. Compress slightly.
- Bake for 20-30 minutes until golden.
- Allow to cool before cutting into 20 pieces.
- Serve.
