louise slice

Today's recipe comes from my cousin's cookbook that she put together in honour of her husband's Nanna.  It features a collection of classic kiwi recipes and they're all so easy to make.  Sophie helped me make this one, so if an 8 year old can separate eggs, press the biscuit base into the tin and smear the jam all over the top, I reckon anyone can.

ingredients:

90 grams unsalted butter, softened

1/3 cup brown sugar*

3 eggs, separated

1 cup plain flour

3/4 jar raspberry jam*

1/4 cup caster sugar*

1 1/2 cups desiccated coconut

method:

Cream butter and sugar.  

Add two egg yolks and the flour.

Knead/mix until the mixture comes together.

Press into a greased and lined slice pan.  

Bake at 180 deg C for 20 minutes.

Remove from the oven and spread the jam while base is still warm.

Beat egg whites until stiff.

Gradually beat in the caster sugar, then gently fold through the remaining egg yolk & the coconut.

Spread over the jam.

Bake for a further 15-20 minutes or until golden.

Cool for five minutes in the pan then cool completely before slicing and serving.

 * this is a very sweet (and totally delicious) recipe, so if you're watching your sugar intake, you could easily pull back on the sugar quantities without the overall flavour being affected too much.  Or you could live on the edge and put yourself into a sugar coma by inhaling a couple of slices and washing them down with a cappuccino chaser.  It may or may not be what I just did.