Quick and easy to make, Jam and Coconut Bars make pleasant teatime treat. Children, especially, will love them.
4 oz. plus
1 teaspoon butter, softened
4 oz. sugar
2 eggs, lightly beaten
8 oz. flour
1 teaspoon baking powder
½ teaspoon salt
2 oz. dessicated coconut
12 oz. raspberry or strawberry jam
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
Using the teaspoon of butter, lightly grease an 8-inch square baking tin. Set aside.
In a medium-sized mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until the mixture is light and fluffy.
Beat in the eggs.
Sift the flour, baking powder and salt into another mixing bowl. Gradually add the flour mixture and coconut to the egg mixture. Mix well together.
Spread half of the mixture over the bottom of the prepared baking tin and cover it with the jam. Spread the remaining mixture on top of the jam.
Place the tin in the oven and bake for 25 minutes, or until the top is brown and will spring back when lightly pressed with a fingertip.
Remove the tin from the oven and allow to cool. When the mixture is cool, cut it into bars and serve.