Coconut Raspberry Lime Meringue Slice Food

BLACKCURRANT COCONUT SLICES

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking parchment that extends above the rim of the tin at either end - this will make it easier to get the slices out of the tin later.
• To make the base, tip the flour, sugar and coconut into a bowl, mix everything together, then rub in the butter with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife, then bring the mixture together with your hands to make a dough. Press the dough into the base of the tin, smoothing it with the back of a spoon to make an even layer. Spread the jam over most of the dough, keeping it a little bit away from the sides of the tin.
• To make the topping, whisk the egg whites with an electric hand whisk until stiff, then gradually add the sugar to make a glossy meringue. Fold in the desiccated coconut, then spoon over the jam layer. Scatter with the coconut flakes, if using, and bake for 25 mins until golden.
• Leave to cool in the tin, then carefully lift out, using the parchment to help you, and cut into slices. Will keep in an airtight container for 2 days.

COCONUT AND RASPBERRY SLICE

Steps:

• Grease a 30 x 20 x 3 cm baking tin, and line with baking paper.
• Preheat oven to 180 degrees celsius.
• For the base, place biscuits into a food processor and process to fine crumbs.
• Add the melted butter to the crumbs and process until combined.
• Press the mixture firmly into the base of the tin using the back of a spoon.
• Spread the base with the raspberry jam.
• For the topping, cream the butter, sugar and vanilla essence until fluffy.
• Add the egg and fold in the coconut and flour.
• Sprinkle over the jam but careful not to press the topping onto the base.
• (It just looks better when baked) Bake for about 20 minutes.
• Allow to cool at room temperature then chill overnight.

RASPBERRY COCONUT SLICE

Steps:

• BASE.
• Beat butter, sugar and egg in a mixing bowl with electric mixer until combined. Stir in sifted flours.
• Spread mixture over base of a greased 19cm x 29cm slice pan. I like to line it with baking paper. This makes it easier to remove once it's cooled.
• Bake at 180c or 350°F for about 10 minutes.
• FILLING.
• Spread hot base with raspberry jam, or jam of your choice.
• TOPPING.
• Combine 4 eggs, caster sugar and coconut in a mixing bowl and mix well.
• Spread over base and cook for a further 25 - 30 minutes or until golden brown on top.
• Once cooled slice into desired size slices. This keeps well in the pantry in an air tight container. If serving to friends and family this wont last long.