Blackcurrant coconut slices

• butter↗100g g

  plus extra for greasing

• plain flour↗100g g
• white caster sugar↗100g g
• desiccated coconut↗85g g
• large egg yolks↗3

  (save the whites for the topping)

• blackcurrant jam↗4-5 tbsp tbsp

  (with whole blackcurrants)

• large egg whites↗3
• white caster sugar↗75g g
• desiccated coconut↗50g g
• coconut flakes↗handful handful

  (optional)

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking parchment that extends above the rim of the tin at either end – this will make it easier to get the slices out of the tin later.

2. 2

   To make the base, tip the flour, sugar and coconut into a bowl, mix everything together, then rub in the butter with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife, then bring the mixture together with your hands to make a dough. Press the dough into the base of the tin, smoothing it with the back of a spoon to make an even layer. Spread the jam over most of the dough, keeping it a little bit away from the sides of the tin.

3. 3

   To make the topping, whisk the egg whites with an electric hand whisk until stiff, then gradually add the sugar to make a glossy meringue. Fold in the desiccated coconut, then spoon over the jam layer. Scatter with the coconut flakes, if using, and bake for 25 mins until golden.

4. 4

   Leave to cool in the tin, then carefully lift out, using the parchment to help you, and cut into slices. Will keep in an airtight container for 2 days.