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Coconut and Jam Sandwich Bars Recipe

Coconut and Jam Sandwich Bars Recipe

Ingredients: Makes 16

25 g/1 oz/2 tbsp butter or margarine

175 g/6 oz self-raising (self-rising) flour
225 g/8 oz/1 cup caster (superfine) sugar
2 egg yolks
75 ml/5 tbsp water
175 g/6 oz desiccated (shredded) coconut
4 egg whites
50g/2 oz plain (all-purpose) flour
100 g/4 oz strawberry jam (conserve)


Rub the butter or margarine into the itself-raising flour, then stir in 50 g/2 oz of the sugar. Beat together the egg yolks and 45 ml/3 tbsp of the water and stir into the mixture. Press into the base of a greased 30 x 20 cm/12 x 8 in Swiss roll tin (jelly roll pan) and prick with a fork. Bake in a preheated oven at 180C/350F/gas mark 4 for 12 minutes. Leave to cool.

Place the coconut, the remaining sugar and water and one egg white in a pan and stir over a low heat until the mixture becomes lumpy without letting it brown. Leave to cool. Mix in the plain flour. Whisk the remaining egg whites until stiff, then fold into the mixture. Spread the jam over the base, then spread with the coconut topping. Bake in the oven for 30 minutes until golden brown. Leave to cool in the tin before cutting into bars.

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