Friday, 13 November 2015

Coconut + Raspberry Jam Shortbread Slices.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Also known as Paradise Slices.

And, for all you coconut lovers out there, these slices will definitely have a hint of paradise about them.


Look at it. At the bottom, a crisp, golden shortbread biscuit. On top? A coconut almond sponge studded with sultanas. 

Sandwiching the two together? Tart, smooth raspberry jam which is perfection as it cuts through any sweetness that may be going on.
The winter nights are drawing in, I have no idea where this week has gone therefore a batch of these coconut and raspberry jam shortbread slices is a must this weekend. Hot vanilla custard is optional but highly recommended. A cup of tea is an absolute must.

Coconut, previously: Coconut Macaroons // Coconut Cardamom Biscuits // Coconut Ice

Shortbread, previously: Millionaire's Salted Caramel Shortbread // Chocolate Chip Shortbread Cookies // Chocolate Shortbread

A Simple List of Ingredients:
For the Shortbread Base:
1. Plain Flour
2. Salt
3. Ground Almonds
4. Caster Sugar
5. Unsalted Butter

For the Coconut + Raspberry Jam Filling:
1. Caster Sugar
2. Butter
3. Eggs
4. Vanilla Essence
5. Ground Almonds
6. Desiccated Coconut
7. Baking Powder
8. Sultanas
9. Raspberry Jam

Bismillah, let's begin!

First job? Grab a baking tin. I used a 9x13 inch (22 x 33 cm) rectangle cake tin.

Grease it well and line with baking paper. Make sure that your paper is overhanging at the edges - it'll make it so much easier to left out at the end.

The first part of the slices is the shortbread biscuit base. I used a food processor but you can just as easily do it by hand.

Take some plain flour and salt.

Measure out 150 grams Plain Flour.

Tip it into the food processor along with a pinch of Salt.

Next, a nutty note to our shortbread with ground almonds.

We'll need 100 grams Ground Almonds.

In they go!

Then, caster sugar.

I put in 75 grams Caster Sugar.

Last but not least, cold unsalted butter.

Put in 175 grams Unsalted Butter, cold and cubed.

That's the shortbread ingredients ready!

Pop on the lid and pulse until you get small pieces.

You know the dough is done, when it sticks together when pressed.

Scrape the dough into the prepared tin.

Press it in evenly. Then, place into the fridge to chill for 30 minutes.

After 30 minutes, pre-heat the oven to 160C / Gas Mark 3. Prick the base with a fork.

Once pricked all over, it's time to bake!

Bake for 30 minutes at 160C / Gas Mark 3 until just beginning to brown. Set aside until needed. At this point, turn the oven temperature up to 190C / Gas Mark 5.

Next, on to making our coconut filling. It's a naturally gluten-free sponge and instead of flour, uses desiccated coconut. We begin, as do most sponges, with sugar and butter.

Into a large bowl, goes 150 grams Caster Sugar.

Along with 110 grams Butter, softened.

Beat together until ...

.. smooth and creamy.

Then, take 4 large Eggs.

Add them in one at a time, beating after each egg.

Until all you have left is a pile of cracked shells.

Next, vanilla essence.

Add in 1 teaspoon Vanilla Essence.

Stir in.

Next, it's time for the dry ingredients - ground almonds, desiccated coconut and baking powder.

In to the bowl, add 75 grams Ground Almonds.

Along with 150 grams Desiccated Coconut.

And, 1 teaspoon Baking Powder.

Mix together until well combined.

Finally, sultanas. You can leave these out if you want or even better, replace them with the same amount of chocolate chips.

Tumble in 110 grams Sultanas.

A quick stir and we're done!


Next, we'll need some raspberry jam. You could also use strawberry or any other jam you fancy.

Stir together 6 tablespoons Raspberry Jam to loosen it - this'll make it easier to spread.

Gather together your components - the shortbread base, coconut batter and jam.

Scrape the jam out onto the shortbread.

Spread the jam evenly over the biscuit - the smiley face was completely unintentional. It just appeared!!

Use more jam if you need to - 6 tablespoons was enough for me.

Dollop the coconut batter over the jam - this will make spreading a whole lot easier.

Spread the batter evenly over the jam.

Then, place into the oven to bake at 190C / Gas Mark 5 for between 30-40 minutes.

Once baked, the top should be golden brown and a skewer inserted into the centre should come out clean.

There are two ways to enjoy these slices. The first? Scooped out of the tin and served with hot vanilla custard.

The second? Allowed to cool completely and then sliced into bars.

Look at that golden, crisp shortbread underneath!

These slices are delicious, hot or cold - just be sure to enjoy them with a cup of hot tea!

Full Written Recipe:


Coconut + Raspberry Jam Shortbread Slices.

Prep Time: About 50 minutes (includes chilling time).
Bake Time: About 1 hour 10 minutes.
Serves: Slices into 10 large bars or 20 squares.

Ingredients

For the Shortbread Base
150 grams Plain Flour
Pinch of Salt
100 grams Ground Almonds
75 grams Caster Sugar
175 grams Unsalted Butter, diced and cold

For the Coconut Raspberry Jam Filling
150 grams Caster Sugar
110 grams Butter, soft
4 large Eggs
1 teaspoon Vanilla Essence
75 grams Ground Almonds
150 grams Desiccated Coconut
1 teaspoon Baking Powder
110 grams Sultanas
6 tablespoons Raspberry Jam, stirred to loosen

Method

Prepare the baking tin. Grease and line a 9 x 13 inch (22 x 33 cm) rectangle cake tin.

To make the shortbread base, place all the ingredients into a food processor. Pulse until small pieces form and then blend until it begins to form a dough – when pressed together, the dough should stick.
Tip the dough into the prepared tin. Press in evenly. Chill in the fridge for 30 minutes.

To bake the shortbread base, pre-heat the oven to 160C / Gas Mark 3. Bake the base for 30 minutes until it just begins to colour.

To make the coconut filling, turn the oven to 190C / Gas Mark 5.
Beat the butter and sugar together until creamy. Add in the eggs, one at a time, beating after each addition. Pour in the vanilla and stir.
Then, add in the ground almonds, desiccated coconut and baking powder. Stir in. Finally, throw in the sultanas and stir.

To assemble the bars, spread the raspberry jam over the shortbread base. Dollop on the coconut mixture and spread out evenly.

To bake the bars, put them into the pre-heated oven at 190C / Gas Mark 5 for 30-40 minutes until golden brown on top. A skewer inserted into the centre should come out clean.

To serve, scoop out hot and serve with vanilla custard. Or let them cool completely and slice into bars – perfect with a cup of tea!

{Adapted from The English Kitchen}

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Keep me in your duas please, and enjoy your coconut slices,

Wasalaam!

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