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PrintCOCONUT CURRANT SLICE
Makes :
25
Preparation Time :
Cooking Time :
Preparation Method :
- Topping: Beat butter and sugar in small mixing bowl until smooth, add egg, beat until combined. Stir in sifted flour and coconut.
- Beat butter, essence, sugar and egg in small bowl until smooth. Stir in sifted flours and milk.
- Spread the egg mixture over base of greased Swiss roll pan, spread with jam and sprinkle with currants.
- Spread with topping to partly cover currants. Bake in moderately hot oven for about 10 minutes.
- Reduce the heat to moderate and bake for further 15 minutes or until browned. Cool in pan.
INGREDIENTS
- 150 grams butter
- 1 teaspoon vanilla essence
- 50 grams caster sugar
- 1 egg
- 100 grams plain flour
- 100 grams self-raising flour
- 50 ml milk
- 120 grams raspberry jam
- 150 grams currants
Topping
- 2 tablespoons self-raising flour
- 50 grams butter
- 50 grams caster sugar
- 1 egg, lightly beaten
- 150 grams shredded coconut
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