COCONUT JAM SLICE

                                                                                 
Preheat oven to 180 ° C. Grease a deck (mine is 31 cm x 22cm) with butter. Beat butter, sugar and egg with an electric mixer. Slice of coconut jam was still in the closet for treatment after school.
Help make this gluten-free gluten-free flour (eg Orgran). 

Makes 48 small squares

 

INGREDIENTS

• 90g unsalted butter
•  ½ cup powdered sugar
• 1 egg
• 1 cup plain flour
• 1 teaspoon baking powder
•  ½ cup raspberry jam

TOPPING

• 2 eggs
• Third caster sugar
• 2 cups desiccated coconut

  DIRECTION

• Preheat oven to 180 ° C.
• Grease a deck (mine is 31 cm x 22cm) with butter.
• Beat butter, sugar and egg with an electric mixer until light and fluffy.Sift the flour to the butter mixture and mix well.
• Distributed evenly on the bottom of the tray.
• It's tedious, I use a spatula to start and use a bit of cold water on my fingers to evenly.
• Spread the jam over the base.
• To make topping, whisk the eggs lightly in a bowl, mix the sugar and coconut.
• Spread the filling over the layer of jam, then press lightly.
• Bake for 20-25 minutes until the top is golden.
• Cool in pan, then cut cold.