Ingredients:
Sweet Shortcrust Pastry (see below for recipe)
½ cup boysenberry jam
2 eggs, beaten
5 Tbsp sugar
2 cups coconut
Method:
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 190°C for 30 minutes or until golden.
Makes 24
Sweet Shortcrust Pastry:
1 cup standard plain flour
75g butter
¼ cup sugar
1 egg yolk
1 Tbsp water
Sift flour. Cut in butter until it resembles fine breadcrumbs. Stir in sugar. Add egg yolk and water. Mix to a stiff dough. Chill for 30 minutes before using.