Jam And Coconut Slice Food

COCONUT MERINGUE JAM SLICES

Steps:

• Preheat oven to 350°F.
• BASE:
• Cream butter and sugar.
• Beat in egg, then vanilla and oil.
• Sift in dry ingredients and mix until crumbly.
• Press into prepared cookie sheet.
• FILLING:
• Heat jam in microwave for 1 minute.
• Beat well and leave to cool.
• Spread over raw base when cool.
• TOPPING:.
• Whisk egg whites til very stiff.
• Add sugar and beat til glossy.
• Fold in coconut and spread over jam.
• Place in oven, immediately turn heat down to 325F and bake for 10 minutes.
• Turn heat down to 300F and bake for further 20 minutes.
• Switch off oven and leave for 5 minutes before removing.
• Slice whilst piping hot.

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.

JAM SLICE

Steps:

• Preheat oven to 190°C.
• To make the pastry, sift the flour into a medium bowl. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs (this could also be done in a food processor).
• Add egg yolk to the flour mixture and enough water so that the ingredients can be pressed together to form a firm dough.
• Turn the dough out onto a lightly floured surface and knead gently until smooth.
• Roll the dough into a rectangle large enough to cover the base of a slice tin (about 20x30cm). Place the dough into a lined slice tin and bake for about 20 minutes or until lightly browned. Allow to stand for 10 minutes.
• Reduce oven temperature to 180°C.
• Spread the jam evenly over the pastry base.
• Combine the coconut, eggs and sugar in a medium bowl and mix with a fork until all the coconut is moist.
• Spread the coconut mixture evenly over the jam (do not flatten mixture). Bake for about 20 minutes or until golden brown.
• Allow the slice to cool in the pan before cutting into slices.