My mum passed this recipe on to me, and it still tastes as good as when she used to make it.
"Raspberry & Coconut Slice!"
BASE:
1 cup self-raising flour
2 tablespoons white sugar
30g softened butter
2 egg yolks
1 1/2 tablesppons water
1. Rub butter into flour, mix in sugar, combine lightly beaten egg yolks and water, gradually mix into flour mixture to form a soft dough. You may need more water to get right consistency.
2. Turn pastry out onto a floured board: knead lightly to form a smooth ball of dough.
3. Roll flat and then press into a greasted, rectangular slic tine (27cm x 18cm). Don't worry about the thinness of the pastry layer, it will rise. Prick base with a fork, bake in moderate oven (180 degrees celcius) for 12 minutes. Cool.
FILLING:
4 tablespoons raspberry (or any berry) jam.
1. Spread over cooled pastry with an even coverage.
TOPPING:
2 2/3 cups desiccated coconut
3/4 cup sugar
4 egg whites
1 tablespoon water
1/3 cup plain flour
1. Combine in medium saucepan: coconut, sugar, water and 1 egg white. Stir over medium heat until mixture becomes moist and lumpy. Don't allow to become brown. Cool.
2. Sift flour into cooled coconut mixture.
3. Beat remaining egg whites until fir peaks form; fold into coconut mixture, combining well.
4. Sprinkle mixture over base, press lightly then bake in a moderate oven (180 degrees Celsius) for 30-35 minutes, or until top is golden brown. Cool before cutting.
And that's it! Well worth the effort. I've already cut thin slices for my daughter's lunch box this week. They're wrapped and sitting in the fridge. I chose to cut the small squares for home consumption (the one in the photo) because you can make a mess on a plate. The fingers will make it easier for my daughter to eat in the playground.
I also made some Vanilla Slice last week and that didn't stay very long in the fridge either!
Looks good huh? Well it definitely tasted great. Instead of posting the recipe though, I'll just link you to Mountain Wildlife where I stole, I mean got the idea from. ;)
BASE:
1 cup self-raising flour
2 tablespoons white sugar
30g softened butter
2 egg yolks
1 1/2 tablesppons water
1. Rub butter into flour, mix in sugar, combine lightly beaten egg yolks and water, gradually mix into flour mixture to form a soft dough. You may need more water to get right consistency.
2. Turn pastry out onto a floured board: knead lightly to form a smooth ball of dough.
3. Roll flat and then press into a greasted, rectangular slic tine (27cm x 18cm). Don't worry about the thinness of the pastry layer, it will rise. Prick base with a fork, bake in moderate oven (180 degrees celcius) for 12 minutes. Cool.
FILLING:
4 tablespoons raspberry (or any berry) jam.
1. Spread over cooled pastry with an even coverage.
TOPPING:
2 2/3 cups desiccated coconut
3/4 cup sugar
4 egg whites
1 tablespoon water
1/3 cup plain flour
1. Combine in medium saucepan: coconut, sugar, water and 1 egg white. Stir over medium heat until mixture becomes moist and lumpy. Don't allow to become brown. Cool.
2. Sift flour into cooled coconut mixture.
3. Beat remaining egg whites until fir peaks form; fold into coconut mixture, combining well.
4. Sprinkle mixture over base, press lightly then bake in a moderate oven (180 degrees Celsius) for 30-35 minutes, or until top is golden brown. Cool before cutting.
And that's it! Well worth the effort. I've already cut thin slices for my daughter's lunch box this week. They're wrapped and sitting in the fridge. I chose to cut the small squares for home consumption (the one in the photo) because you can make a mess on a plate. The fingers will make it easier for my daughter to eat in the playground.
I also made some Vanilla Slice last week and that didn't stay very long in the fridge either!
Looks good huh? Well it definitely tasted great. Instead of posting the recipe though, I'll just link you to Mountain Wildlife where I stole, I mean got the idea from. ;)