Coconut Currant Slice
Source of Recipe
The Big Book of Beautiful Biscuits
List of Ingredients
125g Butter
1 tspn Vanilla Essence
1/4 cup (55g) Caster Sugar
1 Egg
3/4 cup (110g) Plain Flour
3/4cup S/R Flour
1/4 cup Milk
1/2 cup (125ml) Raspberry Jam
1 cup Currants
Topping
60g Butter
1/4 cup (55g) Caster Sugar
1 Egg, lightly beaten
2 tbspns S/R Flour
1.5 cups (135g) CoconutRecipe
Beat butter, essence, sugar & egg in a small bowl until smooth.
Stir in sifted flours & the milk.
Spread the mixture over the base of a greased 26cm x 32cm swiss roll pan, spread with jam; sprinkle with currants.
Spread with topping to partly cover the currants.
Bake in a moderately hot oven (200c) for 10 minutes, reduce heat to 180c & bake for a further 15 minutes.
Cool in the pan.
Topping
Beat butter & sugar in a small bowl until smooth; add egg, beat until combined. Stir in sifted flour & the coconut.
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