Take Me With You Cherry, Almond and Coconut Slice

With a crisp shortbread base, jammy cherry centre and a sticky nutty topping, this is a great holiday treat. Serve with dollops of softly whipped cream for a dessert option.

EQUIPMENT: BASE: TOPPING:

Stir the jam and cherries together then spread evenly over the cooled, cooked base. Spoon over the topping.

TO ASSEMBLE: BASE

1½ cups plain flour ¾ cup desiccated coconut ½ cup brown sugar ½ teaspoon sea salt 180 grams butter, diced

TOPPING

60 grams Westgold butter, diced

¼ cup caster sugar 2 tablespoons cream 1 teaspoon vanilla extract 150 grams sliced almonds 50 grams thread coconut

TO ASSEMBLE

½ cup red berry jam

670-gram jar pitted cherries, well drained and patted dry

Grease a 30cm x 21cm slice tin and fully line with baking paper.

Preheat the oven to 170°C regular bake.

Put the flour, coconut, sugar and salt in a food processor and pulse to combine. Add the butter and process until everything is damp and starting to clump together. Tip into the tin and press down very firmly to form an even base.

Bake for 15 minutes until golden and firm. Take out and set aside to cool for 20 minutes.

Melt the butter, sugar, cream and vanilla together in a medium saucepan then stir in the almonds and coconut, turning so everything is well coated.

Bake for about 25 minutes, or until golden and set. Leave to cool in the tin before cutting.

MAKES ABOUT 12 PIECES