Post by kickingfrog on Feb 28, 2011 16:08:05 GMT
Hazel's Coconut Wedges
(This recipe originally had an egg in the base and another in the topping. I find that the cornflour and water substitution works well)
Line 7" round tin. 180C (preheat oven)
2 oz margarine
l oz sugar
l heaped tablespoon cornflour plus three tablespoons water
3 oz gf flour
pinch salt
2 tablespoons jam
Topping: 3 oz dessicated coconut, 3 oz sugar, l heaped tablespoon cornflour plus three tablespoons water
Mix margarine, sugar, cornflour and water, flour and salt together. Add a little more water if needed to get a mixture which looks like a normal creamed mixture. Spread in tin. Spread jam on top (may need to heat depending on jam). Mix coconut and sugar, add cornflour and water and mix very thoroughly and spread on top. Bake 30 - 40 mins until lightly browned and firm. Leave to cool in tin. (It's easiest to use a loose bottom tin or a springform tin).
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(This recipe originally had an egg in the base and another in the topping. I find that the cornflour and water substitution works well)
Line 7" round tin. 180C (preheat oven)
2 oz margarine
l oz sugar
l heaped tablespoon cornflour plus three tablespoons water
3 oz gf flour
pinch salt
2 tablespoons jam
Topping: 3 oz dessicated coconut, 3 oz sugar, l heaped tablespoon cornflour plus three tablespoons water
Mix margarine, sugar, cornflour and water, flour and salt together. Add a little more water if needed to get a mixture which looks like a normal creamed mixture. Spread in tin. Spread jam on top (may need to heat depending on jam). Mix coconut and sugar, add cornflour and water and mix very thoroughly and spread on top. Bake 30 - 40 mins until lightly browned and firm. Leave to cool in tin. (It's easiest to use a loose bottom tin or a springform tin).
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