Strawberry, Almond and Coconut Slices
Strawberry, Almond and Coconut Slices
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 578
- Total Fat
- 28
- Saturated Fat
- 16
- Carbohydrates
- 76
- Dietary Fiber
- 5
- Sugar
- 36
- Protein
- 8
- Cholesterol
- 81
- Sodium
- 57
- Total: 1 hr 30 min (includes cooling time)
- Active: 15 min
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 578
- Total Fat
- 28
- Saturated Fat
- 16
- Carbohydrates
- 76
- Dietary Fiber
- 5
- Sugar
- 36
- Protein
- 8
- Cholesterol
- 81
- Sodium
- 57
- Total: 1 hr 30 min (includes cooling time)
- Active: 15 min
Ingredients
Base:
400 grams (14 ounces) plain flour (all-purpose flour)
280 grams (2 1/2 sticks/10 ounces) butter, at room temperature and soft, plus more for greasing tin
160 grams (6 ounces) caster sugar (superfine sugar)
120 grams (4 ounces) desiccated coconut
1 heaped teaspoon baking powder
Filling:
300 grams (11 ounces) strawberry jam
350 grams (12 ounces) strawberries, sliced
Topping:
90 grams (3 ounces) caster sugar (superfine sugar)
2 large eggs
120 grams (4 ounces) rolled oats
75 grams (2 1/2 ounces) sliced almonds
30 grams (1 ounce) desiccated coconut
Directions
- For the base: Preheat the oven to 180 degrees C (350 degrees F). Lightly grease a 20-by-30-centimeter slice tin (8-by-12-inch baking pan).
- Place the flour and softened butter into a bowl and rub together until it resembles breadcrumbs. Add the caster sugar, coconut and baking powder and mix to combine. Add a splash of cold water to bring the mixture together and gather into a dough. Press into the bottom of the prepared tin and bake until golden in color, 15 to 20 minutes. Allow to cool.
- For the filling: Spread the jam over the cooled base and top with the sliced berries.
- For the topping: In a food mixer (stand mixer), whisk the caster sugar and eggs together until light and fluffy, approximately 5 minutes. Add the oats, almonds and coconut to the egg and sugar mix and fold to combine. Pour the mixture over the base and filling.
- Bake until the top is golden, a further 15 minutes. Set aside to cool in the tin. To serve, remove from the tin and cut into squares.
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