Jam Coconut Slice

 

I came home from work the other night in need of a sweet treat. With nothing in the fridge, freezer or pantry (or so I thought), I used some simple ingredients to bring together a classic. I'm coming to see jam as a more integral ingredient, whether had plain with simple buttermilk scones or baked in layers with coconut and short biscuit. I used high quality French jam, partly as I've had a fascination with collecting Bonne Maman jars since our trip to Hardware Societe in Melbourne.

 

 

 

 

 

Jam slice (adapted from Donna Hay Modern Classics 2)

 

125g butter, softened

1/3 cup caster sugar, plus 1/2 cup extra

1 cup plain flour

1 tsp baking powder

1 egg yolk, plus 1 egg

3/4 cup raspberry jam

1 cup desiccated coconut

 

1. Preheat oven to 180°C. Grease a 20 x 30cm tray.
2. Process the butter, 1/3 cup sugar, flour and baking powder in a food processor until combined. Add the egg yolk and continue to process until the mixture forms a soft dough. Press into prepared tin.
3. Bake for 12 minutes or until the base is golden brown. Allow to cool slightly then spread with jam.
4. To make the topping, combine the remaining sugar, egg and coconut. Sprinkle evenly over the jam. Bake for 15 minutes or until golden. Cool in the tin. Cut into slices.