Wednesday, October 13, 2010

Gourmet Wednesday

Raspberry & coconut slice


90g butter, at room temperature, 1/2 cup (110g) caster sugar, 1 egg, 1/3 cup (50g) self-raising flour, 2/3 cup (100g) plain flour, 1/2 cup (160g) raspberry jam, warmed slightly
Topping: 2 eggs, 1/3 cup (75g) caster sugar, 2 cups (160g) desiccated coconut


1. Preheat oven to 180C. Line base of a 20cm x 30cm lamington pan with baking paper.
2. In a small bowl cream butter then gradually beat in sugar until light and fluffy. Beat in egg thoroughly. Fold in sifted flours until combined. Spread mixture into base of prepared pan, smoothing top as much as possible. Spread with warmed raspberry jam.
3. To make Topping, beat egg lightly just with a fork and whisk in sugar and coconut. Spread over jam as evenly as possible. Bake for about 40 minutes.Remove from oven and leave to cool in pan. Cut into fingers when thoroughly cooled.

The magic combination of raspberry jam and coconut is always a winner.


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The Boutique Markets Team