- 24
Ingredients
- Base:
- 125 g (4oz) butter, softened
- 1/3 cup (75g) caster sugar
- 1 cup (135g) all purpose flour, sifted
- 1 teaspoon baking powder
- 1 egg yolk
- 3/4 cup raspberry jelly – I used strawberry
- Topping:
- 1/2 cup (113g) caster sugar
- 1 egg, lightly beaten
- 1 cup (90g) desiccated coconut
Preparation
Step 1
Preheat the oven to 180ºC/350ºF; line a 20x30cm (8x12in) slice pan* with non-stick baking paper.
Process the butter, sugar, flour and baking powder in a food processor until combined - I used my Kitchen Aid with the paddle attachment.
Add the egg yolk and continue to process until the mixture forms a soft dough. Press into the prepared pan. Bake for 12-15 minutes or until the base is golden brown. Allow to cool then spread with the jam.
To make the topping, combine the sugar, egg and coconut. Sprinkle over the jam. Bake for 25 minutes or until golden. Cool in the pan. Cut into slices.
* I used regular pans, both times – no removable bottom. I just left a bit of paper hanging out of the pan to work as “handles” – this way, it was easier to remove the cookie from the pan and slice it into bars.
Makes 24 slices – I got 16 larger slices from the 18x28cm pan and 9 large slices from the 20cm square pan.