Coconut Slice

If you're like me and you get a standard daily sweet tooth craving after lunch, then this recipe will do the trick! It's a traditional favourite, perfect to whip out with a freshly brewed cuppa around 4pm!

Cooking Time: 20 minutes
Preperation Time: 15 minutes
Serves: 21

Ingredients:

 - 7 tbsp raspberry jam

 - 3 egg whites

 - 100g caster sugar

 - 150g desiccated coconut

 - Toasted coconut flakes (from health food shops), optional

For the base:

 - 100g butter, plus extra for greasing
 - 200g self-raising flour
 - 50g caster sugar
 - 2 egg yolks

Nutritional Info per serve:

164Kcals
9.6 g fat (7.1g saturated)

Method:
1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep, non-stick baking tin (about 17.5 x 27 x 4cm deep).
2. In a large bowl, rub the butter into the flour, then stir in the sugar. Mix in the egg yolks and 2 tablespoons cold water to form a moist dough. Press evenly into the base of the tin, then spread the jam on top.

3. In a clean bowl, whisk the egg whites to soft peaks. Using a large metal spoon, fold in the sugar and coconut. Spread over the jam, then scatter with the coconut flakes, if using. Bake for 20 minutes, or until the topping is golden. Cool in the tin, then cut into 21 squares to serve.