COCONUT JAM SLICE
An easy Coconut Jam Slice made from scratch.
Provided by Jessica Holmes
Categories Slices
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later).
- In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand.
- Place mixture into baking pan and press down to form one even layer. Bake in the oven for 10 minutes or until the crust is slightly golden on the edges. Remove from oven.
- While the base is still warm, spread over jam to form one even layer. In a medium-sized mixing bowl, add egg, sugar and vanilla. Give it a good whisk for 30 seconds or so until combined. Stir through shredded coconut.
- Spread this coconut meringue mixture over the jam. Spread out to form one layer - don't worry too much if it's a bit patchy here and there. Place bake in the oven for another 10-14 minutes or until topping turns golden brown.
- Remove from the oven and leave in pan to cool completely. Cut into small slices and serve fresh.
Nutrition Facts : ServingSize 1 slice, Calories 190 calories
SHORTBREAD JAM SQUARES RECIPE BY TASTY
Here's what you need: butter, caster sugar, egg, oil, vanilla extract, plain flour, baking powder, blackcurrant jam, icing sugar
Provided by Ellie Holland
Categories Bakery Goods
Yield 9 squares
Number Of Ingredients 9
Steps:
- Preheat the oven to 180˚C (350˚F).
- In a bowl, whisk together the butter and sugar until combined.
- Whisk in the egg, oil, and vanilla extract.
- Mix in the baking powder and 250 grams (2 cups) of the flour with a spoon until combined.
- Bring the mixture together using your hands to make a dough.
- Spray a 23 centimeter (9 inch) square baking tray with cooking oil. Spread out half of the dough on the tray.
- Prick the dough with a fork to prevent bubbles from forming while baking.
- Spread the blackcurrant jam on top.
- With the remaining dough, mix in the remaining flour and rub with your fingers to make a crumb like texture.
- Sprinkle the crumbs on top of the jam.
- Bake for 20 minutes, until golden brown on top.
- Leave to cool for around 20 minutes, the jam will be hot!
- Sieve icing sugar on top.
- Cut into squares.
- Enjoy!
Nutrition Facts : Calories 354 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, Sugar 20 grams
PINK JAM SLICE
A pretty in pink traybake sponge with retro marble icing and a layer of raspberry jam
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 24 slices
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm baking tin with baking parchment (2 lengths crisscrossing is the easiest way).
- Beat the butter, caster sugar, vanilla and egg yolk together in a large bowl with an electric whisk until pale. Stir in the flour with a good pinch of salt using a wooden spoon - then your hands to bring everything together into a crumbly dough.
- Press half into the base of the tin as evenly as you can - using a potato masher works quite well - and smooth the top. Spread the jam over the top, leaving a 1cm empty border all around the edge. Crumble over the remaining shortbread mixture, then pat down, trying not to dislodge the jam too much. It will look patchy, but don't worry, the icing will smooth it all out. Bake for 35 mins until pale golden. Leave to cool in the tin.
- Once cool, sift the icing sugar into a bowl, and stir in about 100ml water with some food colouring to a thick-ish but runny icing. Pour over the slice, then tilt the tin to evenly spread. Quickly dot over some more food colouring, then use a skewer or toothpick to swirl and marble the top. Leave to set overnight until the icing is hard, then cut into slices. Will keep in a tin for up to five days.
Nutrition Facts : Calories 313 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
JAM SLICE
A very easy slice to make that gives huge rewards! I get many comments on this recipe and it usually disappears very quickly whenever i take it anywhere, plus it's fairly economical as well, using ingredients that are usually lying in the cupboard or fridge anyway. You can use what ever jam you happen to have on hand, you could even substitute in some marmalade or even a nice lemon or lime butter...the possibilities are endless! If you don't have shredded coconut, using all desiccated coconut is more than fine.
Provided by Hayley_11
Categories Dessert
Time 1h
Yield 15-18 serving(s)
Number Of Ingredients 8
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.
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- Fudge Brownies. Classic rich and fudgy brownies get a crunchy twist from salted roasted pecans with these yummy squares. Serve them a la mode with a scoop of vanilla ice cream for an extra indulgent treat.
- Strawberry Shortbread Jammy Bars. These shortbread bars are a far better use for classic strawberry jam than your morning toast. Sweet and super-buttery, they offer a taste of summer, anytime of year.
- Butter Tart Bars. Want the flavour of butter tarts in a fraction of the time? These dessert bars are made with a buttery shortbread crust and a sweet layer of maple.
- Confetti Frosted Sugar Cookie Squares. Any recipe starring sprinkles is far more fun than it otherwise would be, like these sugar cookie squares frosted with buttercream.
- Lemon Meringue Squares. These lemon meringue squares are a dressed-up version of a lemon square, and they’re topped with a cooked marshmallow layer for a sweet finish.
- Canadian No-Bake Cheesecake Bars. You don’t even need to turn on the oven to whip up a batch of these no-bake desserts. A red graham cracker base and a few sprinkles make these creamy cheesecake bars celebration-worthy.
- Pumpkin Swirl Cheesecake Squares. Enjoy all the delicious flavour of pumpkin with these eye-catching cheesecake squares guaranteed to wow guests. Get The Recipe.
- Coconut Dream Bars. This marriage between coconut cream and key lime pie is a delicious, dreamy summer dessert. Best of all, the crust is totally no-fuss — made with coconut flour, sugar, butter and flaked coconut.
- No-Bake Chocolate Layered Oat Bars. Wish you could indulge in chocolate everyday? We’ve got you covered with these great-tasting and healthy oatmeal bars made with smooth chocolate, almond butter and an oat-shortbread-cookie base.
- Springtime Strawberry Rhubarb Pie Bars. Is there any other better fruit duo than strawberries and rhubarb? These bright, strawberry rhubarb pie bars are the perfect dish to bring to any summer cookout.
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- Preheat oven to 350 degrees F. With small, sharp knife, scrape seeds from vanilla bean; set aside. (If you like, place vanilla-bean pod in canister with granulated or confectioners' sugar to make vanilla sugar to use another time.) On waxed paper, combine flour, baking powder, and salt.
- In large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula.
- Beat in vanilla-bean seeds and egg. Reduce speed to low; gradually beat in flour mixture until blended.
- Divide dough into 4 equal pieces. On lightly floured surface with floured hands, roll 1 dough piece into a 15-inch-long log.
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