Ingredients
- 340 grams plain flour
- 200 grams caster sugar
- 125 grams unsalted butter, cubed
- 3 eggs
- 1 teaspoon vanilla essence
- 3/4 cup raspberry jam
- 180 grams dessicated coconut
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1) Preheat oven to 180 degrees and line a laminton tin
2) Place 100g caster sugar, butter and plain flour in mixing bowl and process 10 sec / speed 6 until it resembles breadcrumbs.
3) Add 1 egg and vanilla and process 10 sec / speed 5 to form a dough.
4) Press dough into the base of prepared lamington tin. Bake for 15-20mins until light golden.
5) Spread jam over warm base.
1) Place 2 eggs and 100g caster sugar in mixing bowl and blend 10 sec / speed 5, scrape down sides and repeat for another 10 sec.
2) Add coconut and mix in reverse / 10 sec / speed 4.
3) Spread over jam layer and bake for 25 minutes until golden.
4) Allow to cool in pan, then cut into pieces.
Base
Coconut topping
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Base seemed a bit too heavy and thick for me
Simple and cooked up really well. I added a little acai powder to the jam to add a little boost.
Love this recipe!! I used eggs whites for my topping . Thank you for sharing
So easy to make, hubby and kids loved it
Absolutely beautiful. Just like my nan made
Very nice ! Thxs for sharing
A few minor adjustments to perfection. I needed two eggs for the base. But had small eggs. And I used egg whites only for top. Perfect. We use the recipe for a lunch box treats. The kids and husband love it
I was a bit sceptical about this slice as a bit different to the traditional one I make, but it was really nice. Probably would just use egg whites for top next time not the whole egg.
What size is a lamington tin please?
We called this Raspberry Jam Shortbread when I was a kid (I'm 51) and my Mum was THE master. It was the standard picnic, holiday, go to slice. Prior to finding this recipe, I'd been using my 'Cookery the Australian Way' 3rd form home economics cook book.
My Thelma version was more a biscuit than a slice, a bit too dry, but, I think that could be because the baking tray I used was too big, spreading out too thin.
But, the important thing is, the tastes were all there. Just need to work on the right dimensions. Gonna have some fun trying for the perfect fit.
Thank you for posting this family favourite in this forum.