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Fig Jam in Coconut Slices


Jan 30th 2012, 12:40

Serves 15

Fig jam and coconut are a winning combination. Here they are combined with melt-in-the-mouth shortbread. Bake double the quantity because these slices will disappear fast!

90g soft butter
125ml (1/2 cup) castor sugar
1 egg
250ml (1 cup) self-raising flour
15ml (1 Tbsp) custard powder
250ml (1 cup) Rhodes Fig Jam

2 eggs, beaten
60ml (1/4 cup) castor sugar
500ml (2 cups) ground coconut

Preheat the oven to 180°C and grease a square 20cm x 20cm cake tin with butter or spray with non-stick cooking spray. Cream the butter and sugar together and beat in the egg. Add the flour and custard powder and form a soft dough. Press the dough evenly into the cake tin. Bake for 15 minutes and allow to cool for 10 minutes but don’t switch off the oven. Spread the jam evenly over the dough. Beat the eggs and castor sugar together. Spoon over the jam layer and spread evenly. Bake for about 25 minutes until the coconut layer is golden brown and the jam bubbles at the sides. Leave to cool in the tin and cut into slices. Store in an airtight container.

* Replace the fig jam with your favourite one: apricot, peach or berry jam all work just as well.
* Store coconut in an airtight container in the fridge. As coconut contains oil, it can turn rancid so is best stored in the fridge.
* Add a spicy twist to these slices by adding 3ml ground cinnamon or ground ginger to the self-raising flour. 

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