Friday, April 3, 2009


There are many different types of slices, which we enjoyed to bake and savour. The usual kind of slice will of course be the all around favourite, brownies. However, a slice can also be a simple nutty chewy biscuit, creamy yummy chocolate, pastry base, a crunchy crumb base and many variations. I make it a point to try out new recipes now and then. This particular recipes taken from Periplus “Superb Brownies, Cakes & Slices” have been earmarked for quite sometimes, waiting for the project to begin until recently. Like always i tweaked on the recipe a little to suit mine taste bud, brought some to the office and was received with good reviews. Some said it remind them of coconut cookies too. However, the next time I undertake this recipe I will probably add more of the jam for the extra ommphhhh. Enough of endless chatter, there are still few earmarked pages on my recipes books that beg to brought to to the kitchen dear comrades!

For Base:
1 cup plain flour (125g)
½ cup self raising flour (60g)
150 g butter, chopped
½ cup icing sugar (60g)
1 egg yolk
½ cup strawberry jam (150g)
Coconut Topping:
½ cup caster sugar (125g)
3 eggs
3 cups desiccated coconut (270g)

1. Lightly greased a shallow 23 cm (9 inch) square tin. Use non stick baking paper and let it overhang on the two opposites sides. Preheat oven to 180 Celsius.
2. Put the flours, butter and icing sugar in a bowl and gently mixed these together with forks or you fingers until fine and crumbly (resemble breadcrumbs). Add the egg yolk and process until mixture just comes together. Press the dough into bottom of thin, spread thinly and chill for 10 minutes.
3. Bake for 15 minutes, until golden brown. Cool, and then spread with jam.
4. Beat the sugar and eggs together, and then stir in the coconut. Spread over the jam, pressing down with the back of a spoon. Bake for 20-30 minutes, or until lightly golden. Leave to cool then cut into pieces

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