Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 20 mins Cook­ing time 35 mins Serves 12

Cook­ing oil spray, to grease 250g self-rais­ing flour

125g caster sugar, plus ex­tra 75g ½ cup des­ic­cated co­conut,

plus ex­tra 1 cup

125g un­salted but­ter, melted 3 free-range eggs

2 Tbsp ex­tra vir­gin olive oil

1 tsp nat­u­ral vanilla ex­tract

1 cup raspberry jam

1 cup shred­ded co­conut

Finely grated zest and juice of 1 lime

STEP 1 Pre­heat oven to 180°C fan­forced (200°C con­ven­tional). Grease a 27 x 17cm slice tin and line base and sides with bak­ing pa­per. Put flour, sugar and des­ic­cated co­conut in a large bowl and mix well. Put but­ter, 1 egg and 2 egg yolks (re­serv­ing the whites), oil and vanilla in an­other large bowl and whisk un­til well com­bined. STEP 2 Add wet in­gre­di­ents to dry and mix with a wooden spoon un­til smooth. Press into base of pre­pared tin. Bake for 20 min­utes, un­til lightly golden. STEP 3 Put jam in a small bowl and stir un­til loos­ened, then spread over the slice base while warm. Put shred­ded co­conut in a bowl with zest, juice, egg whites and ex­tra sugar and ex­tra des­ic­cated co­conut, then mix un­til smooth. Crumble over jam. Bake for 15 min­utes, un­til golden and just set. Cool on a wire rack, then cut into bars.

Old-fash­ioned co­conut raspberry slice

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.