Recipe

Blueberry macaroon slice

Fill the tins with this delectable, crunchy-topped blueberry slice.

  • 40 mins cooking
  • Makes 32 Item
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Ingredients

Blueberry macaroon slice
  • 90 gram (3 ounces) unsalted butter, softened
  • 1/2 cup (110g) caster (superfine) sugar
  • 1 egg
  • 2/3 cup (100g) plain (all-purpose) flour
  • 1/4 cup (35g) self-raising flour
  • 1 tablespoon custard powder
  • 1/2 cup (160g) blueberry jam
  • 2 egg whites, beaten lightly
  • 2 1/2 cup (190g) shredded coconut
  • 1/4 cup (55g) caster (superfine) sugar

Method

Blueberry macaroon slice
  • 1
    Preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
  • 2
    Beat butter, sugar and egg in a small bowl with an electric mixer until combined; stir in sifted flours and custard powder. Spread dough into pan; spread with jam.
  • 3
    To make coconut topping, combine egg whites, coconut and sugar in a medium bowl; sprinkle over jam.
  • 4
    Bake slice about 40 minutes; cool in pan. Cut into rectangles.

Notes

Slice can be stored in an airtight container for up to 1 week. For a different flavoured slice, use cherry, raspberry or strawberry jam.

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