Thursday, August 6, 2020

Jam and Coconut Slice

 This recipe is adapted from an AWW recipe to Thermomix.  I have also made a couple of changes to the recipe.  

The first change is I used a slightly bigger pan as I wanted a thinner base.  22 X 32 cm.  I lined the pan with baking paper. 

The second change is I used Apricot jam and used nearly a cup, not 1/2 a cup as mentioned in the original recipe. 


90 g butter

110 g caster sugar

1 egg

50 g. SR flour

110 g plain flour

Cup of jam,  Raspberry is traditional, but I used Apricot. 


2 eggs

75 g caster sugar

180 g Coconut


Set oven to moderate, 350 FF

Beat butter, sugar and egg until well mixed.  1 minute, speed 4.

Add flours and mix, speed 2 until a incorporated. It will look like clumps od course bread crumbs. If not, add 1 tablespoon of plain flour.

Scatter over baking paper in baking dish.  Press down with damp hands to form an even base.

Bake 10 minutes

Remove and spread jam while still hot. 


Mix eggs and sugar, 1 minute, speed 4

Add Coconut, fold in, speed 2 , 15 seconds

Tip on to jam and spread evenly with 2 forks. 

Bake 30 minutes. 

If browning too much, cover with foil

Let cool in pan. 

Cut into 16 slices

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