Slices are great for parties and picnics. This one is sweet and coconutty.
WHAT YOU NEED:
150g self-raising flour
180g caster sugar
30g unsalted butter - room temperature
3 large eggs (You may need more eggs if your eggs are not large enough)
100g strawberry jam (You can use other flavours of jam. It is up to your tastebuds to decide. But needs to be a thick jam)
200g dessicated coconut
(alternatively omit self raising flour and 90 g of castor sugar and replace with a packet or two of arrowroot, butternut, oats cookie or your choice of plain biscuit and blitz in food processor till finely crumbed and add the butter to this mixture and use as your base - you may need more or less butter depending on the biscuit texture. this will also reduce the cooking time as the base does not have to cook as long as if you used self raising flour and sugar)
WHAT YOU DO:
1. Preheat oven to180 celcuis.
2. Line a deep baking tray with baking paper allow the paper to cover the sides of the tray aswell as this will allow you to easily remove the slice once cooked. I used a tray which is 18 by 28 cm.
3. In a food processor add half of the caster sugar and flour and pulse for a couple of seconds to combine and then slowy add the butter and pulse till well combined.
4. Crack One egg into small bowl and whisk lightly. Add this to the food processor and pulse serval times till all combined and a soft light dough is formed.
(If you do not have a food processor - no worries - just place flour and caster sugar in a large bowl rub in the butter and add the whisked egg and knead lightly till a soft dough is formed.
5. Take the prepared baking tray and press inthe dough to cover the bottom evenly. If you are a little pedantic like me then take a rice server spray with a little cooking oil and smooth over the top lightly pressing to form a lovely smooth even base.
6. Take Jam and place in a microwave safe bowl and warm till the jam is slightly runny. Be careful as jam can burn when hot.
7. Spread the warmed jam evenly over the base.
8. Take the two eggs and whisk slightly in a large bowl add the remaining castor sugar and whisk till light and pale.
9. Now add the coconut to the mixture and combine.
10. Put the coconut mixture on top of the jam and press down firmly. Be a bit careful here not to mix the jam and the coconut mixture as you will not get a slice with lovely distinctive layers. The firmer you press each layer the firmer the resulting slice. Alternatively lightly sprinkle the coconut mix on top of the jam and get a crunchy crumbley slice. Just as delicious!!!!
11. Now place this tray in the preheated oven on the middle or low shelf and bake for aproximately 3o mins (or till slice is firm and top is lightly browned. Be careful not to place the slice too high in the oven as you will find the top will darken and cook before the slice is cooked through properly.)
12. Remove from oven and allow to cool before removing from tray and slicing into squares or rectangles.
This slice will store for 4 to 5 days in an airtight container. These slices are also great to freeze for a secret stash of yummies!!!!!!
