Donna Hay:

Recipe for a clas­sic home-made sweet treat

Sunday Tasmanian - Tassie Living - - NEWS - with Donna Hay

A win­ning com­bi­na­tion of nos­tal­gic flavours, this dessert is an in­stant crowd-pleaser.

½ cups (225g) self-ras­ing flour ½ cup (40g) des­ic­cated co­conut ½ cup (110g) caster su­gar 125g un­salted but­ter, chopped and melted 1 egg 1 cup (320g) store-bought rasp­berry jam

TOP­PING

1 cup (80g) des­ic­cated co­conut 1 cup (75g) shred­ded co­conut 2 egg whites 2 ta­ble­spoons caster su­gar

STEP 1 Pre­heat the oven to 180°C. Place the self-rais­ing flour, des­ic­cated co­conut, caster su­gar, un­salted but­ter and egg in a large bowl and mix to com­bine. Us­ing the back of a metal spoon, press into a lightly greased 20cm x 30cm slice tin lined with non-stick bak­ing paper.

STEP 2 Place in the oven and cook for 15 min­utes or un­til golden brown. Spread the rasp­berry jam in an even layer over the base. Set aside to cool com­pletely.

STEP 3 While the base is cool­ing, make the top­ping. Place the des­ic­cated and shred­ded co­conut, egg whites and caster su­gar in a medium bowl and mix un­til com­bined. Sprin­kle the co­conut mix­ture over the jam and cook for 12–15 min­utes or un­til golden brown.

STEP 4 Set aside in the tin to cool com­pletely be­fore slic­ing to serve. Makes 20.

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