Gail’s Coconut & Strawberry Jam Slices

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TRH Gail's Coconut & Strawberry Jam Slices.jpg

Preheat oven to 180 C degrees and grease and line a square baking dish approx. 25×16 cm
200g Cake flour
100g butter
Pinch of salt
2 tbsp sugar
3 tbsp cold water
Strawberry jam

Rub butter into flour, salt, and sugar until it resembles breadcrumbs.
Add cold water and make a dough.
Roll out and line baking dish with pastry then spread a layer of strawberry jam over the pastry and set aside.

125g soft butter
125g castor sugar
2 Large eggs
90g Self Raising flour
1 tbsp milk
40g desiccated coconut for topping

Beat together butter and sugar until pale and fluffy, add eggs one at a time then fold in the flour until smooth, add the milk and mix until combined
Spread the cake mixture over the pastry and jam and even out.
Bake at 180C for 30-35 mins till golden and baked through.
Spread more strawberry jam over whilst still warm and sprinkle with coconut, cool and slice.

Recipe credit : Aysha Karolia
Prepared, tried and tested by: Gail Haselsteiner

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