If I had my way, this recipe would serve one. Just take it out of the tin and give me a spoon.
Serves 12-16 normal people.
- 5 tbsp raspberry jam (or jam of your choice)
- 3large egg whites
- 100g caster sugar
- 150g desiccated coconut
For the base:
- 100g margarine, plus extra for greasing
- 50g plain flour
- 150g self raising flour
- 50g caster sugar
- 2 large egg yolks
- Preheat the oven to 180°C. Line and grease a deep baking tin (9 x 13).
- In a large bowl, rub the margarine into the flour then stir in the sugar. Mix in the egg yolks and approx. 2 tablespoons cold water to form a moist dough. Press evenly into the base of the tin. Bake for 20 minutes. Allow to cool for a while then spread the jam on top. Leave the oven on at 180°C.
- In a clean bowl, whisk the egg whites to soft peaks. Using a large metal spoon, fold in the sugar and coconut. Spread this over the jam and bake for 20 minutes or until the topping is golden. Cool in the tin and then cut into squares to serve.
I doubled up the recipe and made 2 lots of 9 x 13 pans. One had raspberry jam layered between the biscuit base and coconut and the other had lemon curd. You could experiment with all sorts of fillings and adapt to your taste.
Tip: when pushing the dough into the pan base, damp your fingers or the back of a metal spoon with a little bit of cold water to help you spread it evenly.