Chocolate, Jam and Coconut Slice

I’ve been at it again taking some classic recipes (that certainly don’t need any playing around with) and putting my own twist on them to make them just that little bit special and not your ordinary.  I am have taken the classic favourite Jam and Coconut Slice and tweaked it to make it into Chocolate, Jam and Coconut Slice.

Now anything with chocolate in it gets the tick of approval from my family so it wasn’t long before this was devoured in the school lunchbox and with my morning coffee at home and work.

I have also taken this classic and made in a modern appliance – the Bellini Super Cook.  It can also be made with the help of a food processor.

INGREDIENTS

160gm Butter
225gm Plain Flour
25gm Cocoa
75gm Icing Sugar

1 Cup Strawberry Jam

Coconut Top

2 Eggs
160gm Desiccated Coconut

75gm Caster Sugar

LETS PUT IT ALL TOGETHER

1. Place the first 4 ingredients into the Bellini Jug with the mixing blade in. Speed 5 for 25 seconds. (If using a food processor: with the metal blade in process for 45 seconds to 1 minute) The mix should just start to come together so when you remove it should be able to form a ball.

2. Push into a lined slice tray and bake in a 180 degree celcius oven for 15 minutes. Remove from the oven but leave the oven on.

3. Leave to cool while you make the coconut top. Place the eggs and sugar into the jug. Speed 5 for 20 seconds. Add the coconut. Speed 3 for 5 seconds. (If using a food processor: with the metal blade process the eggs and sugar for 1 minute then add the coconut for a further 10 seconds).

4. Spread the strawberry jam over the base and then the coconut top.  With the coconut top don’t push it down just gently spread it out evenly so you get the rough looking effect. Bake in the oven that is already on for 20 minutes or until evenly golden on top.

Allow to cool on the bench and then completely cool in the fridge before slicing.

Makes 16 slices
Store in an airtight container in the fridge for 7 days.