Best Jam Slice Recipes

COCONUT JAM SLICE

Steps:

• preheat oven to 180C degrees.
• lightly grease a shallow 20 x 30 cm tin.
• place flour, custard powder, butter and icing sugar in a food processor.
• process in short bursts until mixture begins to stick together.
• turn mixture onto a lightly floured surface and press together into a ball.
• press dough evenly into prepared tin and refrigerate for 10 minutes.
• bake for 15 minutes or until just golden.
• set aside to cool.
• spread jam of your choice over the slice.
• whisk together the sugar and eggs until well combined, then stir in coconut.
• carefully spread this mixture over the jam, gently pressing down with the back of a spoon.
• bake for 20 minutes or until lightly golden.
• cut into fingers or squares when cold.

JAM SLICE

Steps:

• Preheat oven to 190°C.
• To make the pastry, sift the flour into a medium bowl. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs (this could also be done in a food processor).
• Add egg yolk to the flour mixture and enough water so that the ingredients can be pressed together to form a firm dough.
• Turn the dough out onto a lightly floured surface and knead gently until smooth.
• Roll the dough into a rectangle large enough to cover the base of a slice tin (about 20x30cm). Place the dough into a lined slice tin and bake for about 20 minutes or until lightly browned. Allow to stand for 10 minutes.
• Reduce oven temperature to 180°C.
• Spread the jam evenly over the pastry base.
• Combine the coconut, eggs and sugar in a medium bowl and mix with a fork until all the coconut is moist.
• Spread the coconut mixture evenly over the jam (do not flatten mixture). Bake for about 20 minutes or until golden brown.
• Allow the slice to cool in the pan before cutting into slices.

PINK JAM SLICE

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm baking tin with baking parchment (2 lengths crisscrossing is the easiest way).
• Beat the butter, caster sugar, vanilla and egg yolk together in a large bowl with an electric whisk until pale. Stir in the flour with a good pinch of salt using a wooden spoon - then your hands to bring everything together into a crumbly dough.
• Press half into the base of the tin as evenly as you can - using a potato masher works quite well - and smooth the top. Spread the jam over the top, leaving a 1cm empty border all around the edge. Crumble over the remaining shortbread mixture, then pat down, trying not to dislodge the jam too much. It will look patchy, but don't worry, the icing will smooth it all out. Bake for 35 mins until pale golden. Leave to cool in the tin.
• Once cool, sift the icing sugar into a bowl, and stir in about 100ml water with some food colouring to a thick-ish but runny icing. Pour over the slice, then tilt the tin to evenly spread. Quickly dot over some more food colouring, then use a skewer or toothpick to swirl and marble the top. Leave to set overnight until the icing is hard, then cut into slices. Will keep in a tin for up to five days.

JAM COCONUT SLICE

Steps:

• 1) Preheat oven to 180ºC 2) Place the sugar, coconut, flour and butter in a bowl and mix until combined 3) Press mixture into a 20cm x 30cm lightly greased tin and bake for 20 minutes or until golden brown 4) Allow to cool slightly and spread the base with jam 5) Place the coconut and eggwhites into a bowl and mix until well combined 6) Spread over the jam and bake for a further 25 minutes or until topping is golden 7) Allow to cool completely in the tin before slicing