Ingrid’s TOASTY THREE JAM SLICE
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.
Vanessa’s ALMOND, CRANBERRY AND SPECIAL K SLICE
All kiwis know a slice from the Edmonds Cookery book, mine would have to be the ginger crunch. I don’t know it from baking it myself, its from scoffing so much of it any time it showed up at a gathering or morning tea at work. Bakery versions are just not the same. When I scoured the Edmonds book for a slice recipe this week – I needed it to be simple and had to make do with what was in my pantry. Adaptions is what these posts are all about and this recipe does not disappoint, its the type of recipe that you could throw in whatever nuts, seeds, dried fruit, spices or marshmallows. Its really easy to make, I didn’t even get my beater out.
- 125 grams butter
- 1 cup sugar
- 1 egg
- ¼ teaspoon vanilla essence
- 1½ cups baking flour
- 1 teaspoon baking powder
- 2 tablespoons cocoa powder
- 1¼ cups cornflakes
- ¾ cup coconut
- ¼ cup chopped walnuts
- Cream butter and sugar until light and fluffy.
- Add egg and vanilla, beating well.
- Sift flour, baking powder and cocoa together and mix into creamed mixture.
- Add cornflakes, coconut and walnuts and mix well.
- Press mixture into a greased 20×30 sponge roll tin.
- Bake at 180 C for 30 minutes.
- When cold, ice with chocolate icing and cut into bars.
- Makes 30
Notes and adaptations
Instead of the cornflakes and walnuts – I added Special K cereal and sliced almonds. I also added a couple of handfuls of dried cranberries. I decided to ice mine with a simple icing using just icing sugar and water. I made it as thick as I could and put it into a cone made out of baking paper and snipped the end off and drew the lines on.