Ingredients
Units
Scale
- 125 g margarine, softened
- 125 ml castor sugar
- 1 large egg
- 5 ml - 1 tsp vanilla essence
- 500 ml cake flour
- 10 ml - 2 tsp baking powder
- 125 to 175 ml strawberry or apricot jam, as needed to cover the base
- 30 ml chopped nuts, optional
- 30 ml desiccated coconut, optional
- Icing sugar, for dusting
Instructions
- Beat the 125 g softened margarine and 125 ml castor sugar together until creamy and well combined.
- Add the 1 large egg and 1 tsp vanilla essence. Beat until the mixture looks light and fluffy.
- Sift the 500 ml cake flour and 2 tsp baking powder together. Add the dry ingredients to the margarine mixture and mix until a soft, workable dough forms. If it seems a little sticky, chill it for 10 to 15 minutes before continuing.
- Divide the dough into two portions, setting aside roughly one quarter for the topping. Press the remaining three quarters evenly into a lightly greased baking tin, approximately 20 cm square. Don’t pack it too firmly, just make sure the base is even.
- Spread 125 to 175 ml strawberry or apricot jam over the dough, leaving a small border around the edges to help prevent too much jam from bubbling over.
- If you’re making a coconut and nut topping, mix the 30 ml chopped nuts and 30 ml desiccated coconut. Sprinkle them over the jam.
- Grate the reserved dough evenly over the jam and topping. If you’d prefer a simpler version, leave out the nuts and coconut, or use them on only half the tray for two variations.
- Bake at 350⁰F (180⁰C) for about 20 minutes, or until the topping is lightly golden and the edges are set. The centre should look baked rather than wet.
- Remove the tin from the oven and let the squares cool completely in the tin. This is important because the jam will be hot and the base needs time to firm up.
- Dust with icing sugar, then cut into 16 to 20 squares with a sharp knife. Wipe the knife between cuts if the jam gets sticky.
Notes
Prepared, tried, and tested by Sherrie
