Vanessa and I both worked at our local bakery when we were in high school, in fact Vanessa used to be my boss on the weekend shift, which didn’t go down too well with me. I just didn’t like being told how to do things by my older sister (or probably anyone at that age!) so we used to squabble, make those horrible eye stretchy faces until the biggest boss decided we had to work apart, on different days at different work stations. Thankfully as we got older, we started to kind of like each other a bit more, and here we are today, writing, cooking and photographing together and it works out pretty well. We used to serve this Jam Slice in that local bakery, all those years ago, and if you go into a more traditional bakery today, this slice seems to have endured, and for good reason. It’s a really easy slice to make, suits a lot of different occasions – kid’s after school snack, high tea with the girlfriends, picnic in the park or coffee group and they are
moreish addictive to eat.
- 200g Sweet Shortcrust pastry
- 1/ 2 cup raspberry jam
- 2 egg, beaten
- 5 tablespoons sugar
- 2 cups coconut
- On a lightly floured board roll out pastry
and use to line the base of a 20 x 30 cm sponge roll tin.
- Spread jam evenly over pastry.
- Beat eggs and sugar until thick and add coconut.
- Spread evenly over jam.
- Bake at 190C for 30 minutes or until golden.
Notes + adaptions
Ekkkk! No raspberry jam! – So I used a mixture of homemade apricot, store bought boysenberry and store bought strawberry jam. In fact any type of jam would suit this slice.