 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 20 |
|
This is very soft and buttery shortbread with a crunchy cococut topping. Ingredients:
150 g unsalted butter, softened |
1/3 cup golden syrup |
2 60g egg yolks |
1 3/4 cups plain flour |
1 1/3 cups desiccated coconut |
2 tablespoons strawberry jam |
2 60g egg whites |
1 1/4 cups icing sugar |
1 2/3 desiccated coconut |
Directions:
1. Preheat oven to 145 degrees celsius.
2. Grease and line an 18cm x 28cm x 2cm baking tray with baking paper.
3. In a bowl, put in the butter, golden syrup and egg yolks.
4. Slowly add flour and coconut until well covered.
5. Place in the prepared tray and press well and evenly.
6. Spread with the jam.
7. Spread topping over the jam.
8. Bake in oven for 45 minutes.
9. Cut into fingers while it is still warm.
10. TOPPING: Beat the egg whites until they form stiff peaks.
11. Add the icing sugar bit by bit while still whisking.
12. Fold in the coconut.
|
|