COCONUT JAM SLICE
Make and share this coconut jam slice recipe from Food.com.
Provided by Evie3234
Categories Bar Cookie
Time 1h5m
Yield 25 pieces
Number Of Ingredients 8
Steps:
- preheat oven to 180C degrees.
- lightly grease a shallow 20 x 30 cm tin.
- place flour, custard powder, butter and icing sugar in a food processor.
- process in short bursts until mixture begins to stick together.
- turn mixture onto a lightly floured surface and press together into a ball.
- press dough evenly into prepared tin and refrigerate for 10 minutes.
- bake for 15 minutes or until just golden.
- set aside to cool.
- spread jam of your choice over the slice.
- whisk together the sugar and eggs until well combined, then stir in coconut.
- carefully spread this mixture over the jam, gently pressing down with the back of a spoon.
- bake for 20 minutes or until lightly golden.
- cut into fingers or squares when cold.
BLACKCURRANT COCONUT SLICES
Cut this tasty traybake into bars with a layer of fruit jam in the middle - swap for raspberry, blackberry or gooseberry if you prefer
Provided by Sara Buenfeld
Categories Afternoon tea, Breakfast, Snack, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking parchment that extends above the rim of the tin at either end - this will make it easier to get the slices out of the tin later.
- To make the base, tip the flour, sugar and coconut into a bowl, mix everything together, then rub in the butter with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife, then bring the mixture together with your hands to make a dough. Press the dough into the base of the tin, smoothing it with the back of a spoon to make an even layer. Spread the jam over most of the dough, keeping it a little bit away from the sides of the tin.
- To make the topping, whisk the egg whites with an electric hand whisk until stiff, then gradually add the sugar to make a glossy meringue. Fold in the desiccated coconut, then spoon over the jam layer. Scatter with the coconut flakes, if using, and bake for 25 mins until golden.
- Leave to cool in the tin, then carefully lift out, using the parchment to help you, and cut into slices. Will keep in an airtight container for 2 days.
Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
JAM SLICE
A very easy slice to make that gives huge rewards! I get many comments on this recipe and it usually disappears very quickly whenever i take it anywhere, plus it's fairly economical as well, using ingredients that are usually lying in the cupboard or fridge anyway. You can use what ever jam you happen to have on hand, you could even substitute in some marmalade or even a nice lemon or lime butter...the possibilities are endless! If you don't have shredded coconut, using all desiccated coconut is more than fine.
Provided by Hayley_11
Categories Dessert
Time 1h
Yield 15-18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 190°C.
- To make the pastry, sift the flour into a medium bowl. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs (this could also be done in a food processor).
- Add egg yolk to the flour mixture and enough water so that the ingredients can be pressed together to form a firm dough.
- Turn the dough out onto a lightly floured surface and knead gently until smooth.
- Roll the dough into a rectangle large enough to cover the base of a slice tin (about 20x30cm). Place the dough into a lined slice tin and bake for about 20 minutes or until lightly browned. Allow to stand for 10 minutes.
- Reduce oven temperature to 180°C.
- Spread the jam evenly over the pastry base.
- Combine the coconut, eggs and sugar in a medium bowl and mix with a fork until all the coconut is moist.
- Spread the coconut mixture evenly over the jam (do not flatten mixture). Bake for about 20 minutes or until golden brown.
- Allow the slice to cool in the pan before cutting into slices.
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