Strawberry Jam Coconut Squares

Fri, 14 July 2023

(makes 12 squares)

ingredients:

For the jam:

200g strawberries, hulled and quartered.

1 vanilla bean pod

200g Siúcra Sure Set jam sugar

 

For the base of the squares:

240g plain flour

1 tbsp cornflour

100g chilled butter, diced

80g Siúcra caster sugar

1 orange, zest only

1 egg yolk and 1 whole egg, beaten

3 to 4 tbsp milk (you may not need all)

 

For the topping:

1 medium egg white

1 medium whole egg

60g Siúcra caster sugar

170g desiccated coconut

 

method:

1.  For the jam, add the strawberries, vanilla bean pod and Siúcra Sure Set jam sugar to a pan, bring to the boil, starting it on a medium heat and stirring           from time to time.

2.  Increase the heat and then boil rapidly for 4 minutes, stirring from time to time.

3.  Remove the vanilla pod. Leave to cool slightly before spooning into a sterilised jar and seal. You won’t be using all the jam.

4.  Preheat the oven to 180°C/fan 160°C/gas 4.

5.  For the base of the squares, place the plain flour and cornflour into a bowl, add the butter and rub in until it resembles fine breadcrumbs.

6.  Add the Siúcra caster sugar and orange zest.

7.  Add in the beaten egg and yolk and mix well until a soft biscuit dough forms. If the dough is too dry, add a little more milk to bind. It should be                     spreadable with a spatula.

8.  Transfer the biscuit dough into the lined tin and spread out evenly.

9.  Bake for 20 minutes.

10.  While still warm, spread some of the jam over the top of the biscuit layer.

11.  For the topping, whisk the egg white and whole egg in a bowl and add spoons of Siúcra caster sugar while still whisking. Fold in the desiccated coconut.

12.  Dollop the coconut topping mix on the jam and spread out.

13.  Bake for 25 minutes until set and very lightly golden.

14.  Leave to cool and slice into squares.