Strawberry Macaroon Slices

If you have a jar of jam in the cupboard you have the makings of quite a few things.  Delicious Cookies and Tarts . . . Muffins and Cakes  . . . and of course that favourite tea time treat . . . . Bread and Jam!  

One of my favourite things to make is my Lemon and Jam Slices . . .  but I also love making these delicious Strawberry Macaroon Slices!






They have a rich and buttery cake/shortbread type of base  . . .  and everyone's favourite . . .  coconut macaroon topping . . .  with sweet strawberry jam baked into the centre.

Altogether they make for a most delightful teatime treat that everyone loves.  Perfect for Elevensies . . .  for wrapping up and sticking into lunch boxes . . .  enjoying during your afternoon break . . . afterschool with a nice cold glass of milk.  

There is no time when they won't go down a real treat!

They're super easy to make and store well.  You can also freeze them if you don't think you can have them all eaten up within a few days.   

Not a problem really . . .  as they probably won't last long enough . . .  but if you have any worries that they won't get eaten up right away, freeze away!

They are not the easiest things to photograph, but don't hold that against them.  

I think you'll find that once baked these will be sure to become a family favourite!

 

 

*Strawberry Macaroon Slices*
Makes 16 servings

Printable Recipe 

A short cakey base, topped with strawberry jam and a sweet coconut macaroon topping!  What's not to like? 

90g butter, softened (6 1/4 TBS)

110g of golden caster sugar (1/2 cup)

1 large free range egg

100g of plain flour (2/3 cup)

35g of self raising flour (1/4 cup)

1 TBS Birds Custard Powder (you can use 1 TBS vanilla pudding mix, but not the instant one, use the one you have to cook)

1/2 jar of strawberry jam loosened with a fork (a generous 1/2 cup) 

For the topping:

2 large free range egg whites, lightly beaten

190g of shredded coconut (2 1/2 cups)

55g of golden caster sugar (1/4 cup) 

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter an 8 by 12 inch rectangular baking pan with sides.   Line with some baking paper, leaving an overhang over the long edges to lift them out when done.

Cream the butter and sugar together until light and fluffy.   Beat in the egg.  Sift the flours and custard powder together.  Stir this into the creamed mixture.  Spread into the prepared pan.   Spoon the jam over top and spread it out thinly.

Whisk together the egg whites, coconut and sugar for the macaroon topping.  Dollop evenly over top to cover the jam.  I like to just dollop it in small bits and then spread it gently with a fork.


Bake for about 40 minutes, or until a toothpick inserted in the centre comes out clean and the macaroon topping is golden.  Allow to cool completely in the tin before cutting into squares to serve.   Store any leftovers in an airtight container for up to a week.