Coconut Jam Slice

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Another variation on Coconut Jam Tarts, again made using my shortbread tray recipe as a base. It can be found here. https://recipe.corriganonline.com/recipe/shortbread-aunt-catherine-style-forked/

Don’t fork the shortbread on top of you are using it for a tray base.


4oz Butter

4oz caster sugar

2 eggs

3oz Desiccated coconut

1 teaspoon vanilla extract

Jam/jelly of your choice. Strawberry, Raspberry etc. 


Cream the butter and sugar together, add the beaten eggs and vanilla and mix until smooth then add in the coconut and mix through.  

cover the shortbread base with A good covering of jam, then cover the jam with the coconut mixture. 

Bake at 180c for 15 – 20 mins until lightly golden.

Remove from the oven and set aside for 5 minutes to cool before running a sharp knife through the slice to mark the coconut slices. Allow to cool completely before finally slicing into squares.

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