It remains an old favourite! (makes 16 blocks)
- 250 g of cake flour
- 10 ml baking powder
- pinch of salt
- 125 g of butter
- 25 g of castor sugar
- 3 egg yolks
- 15 ml of water
- 450 g All Gold Smooth Apricot Jam or All Gold Strawberry Jam
- 3 egg whites
- 250 g of sugar
- 200 g of fine flaps
Preheat your oven to 160ºC. Sift together the flour, baking powder and salt. Rub the butter into the flour mixture until it resembles breadcrumbs. Add the caster sugar and mix. Beat the egg yolks and water together. Add it to the flour mixture and make into a dough.
Grease a baking sheet about 30 x 23 cm well with butter. Press the dough into your baking tray with your hands. Spread the jam of your choice on the dough.
Beat the egg whites tightly. Add the sugar spoon by spoon until you have a stiff meringue. Stir in the coconut and spread the meringue evenly over the jam.
Bake for 35 - 40 minutes.
Take out and cut into cubes. Allow to cool in the baking tray before removing the cubes.