Apricot Jam And Coconut Slice Food

COCONUT & APRICOT SLICE

Steps:

• Preheat oven to 180°C.
• Cream butter and sugar, add egg.
• Add the rest of the ingredients.
• Mix to a soft dough. Press into a 22 x 33 cm baking tray.
• Spread apricot jam over.

APRICOT JAM AND COCONUT SLICE

Steps:

• To make the apricot chia jam, place apricots, water and honey into a saucepan over medium heat. Bring to the boil, reduce heat and simmer, covered for 10 minutes or until apricots are soft. Mash with a fork until smooth. Add chia seeds and stir until combined. Cool. Place in an airtight container in the fridge until needed.
• Preheat oven to 180°C/160°C fan forced. Grease and line a 30cm x 20cm slab pan with baking paper. Using an electric beater, beat butter, sugar and vanilla until light and fluffy. Add egg and beat until just combined. Stir flour and desiccated coconut into butter mixture. Spoon mixture into prepared pan and spread evenly with the back of a spoon. Bake for 15 minutes or until light golden. Cool.
• Spread apricot jam over slice. Combine shredded coconut and extra sugar in a bowl. Add the extra egg and stir until combined. Spoon and spread mixture over jam. Bake for 25 minutes or until golden. Cool. Remove from cake pan and cut into fingers to serve.

APRICOT JAM COCONUT BARS

Steps:

• Preheat oven to 350 degrees F.
• Cream together butter and sugar.
• Beat in the egg and vanilla extract.
• Sift in the flour and baking powder.
• Stir in the coconut.
• Pat 3/4 of the dough onto the bottom and up the sides of a sprayed 9 x 11 shiny pan.
• Spread with jam - the amount is up to you whether you wish to use less than a cup or more.
• Sprinkle (or grate) the remaining dough over top.
• Bake for 35 minutes - until golden brown - depending on your oven.
• Remove from oven - use a pizza cutter to cut into squares, bars or diamonds and place on a wire rack to cool completely.

COCONUT JAM SLICE

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.

DRIED APRICOT SLICE

Steps:

• Place apricots and sultanas in saucepan with water and honey, simmer til half liquid evaporated. Do not drain.
• Add remaining ingredients except coconut; mix well.
• Divide mixture into 3.
• Shape into logs, 15 cm long.
• Roll in coconut (easier don on plastic wrap and logs wrapped in plastic wrap).
• Chill 2 hours before slicing.

APRICOT AND COCONUT SLICE

Steps:

• mix all ingredients together except for melted chocolate.
• place mixture into a slice pan and refrigerate until set.
• poor melted chocolate over top.
• refrigerate until set.
• remove from pan and using a sharp knife cut into squares.