A combination of sweet Pineapple Jam, Barley (Talbina) and rich Coconut. This treat brings together a golden buttery base, a luscious fruity filling, and a hint of crunch.
12 squares
Ingredients
Biscuit Base
90g Butter, melted
110g Light Brown Sugar
1 Egg
125g Plain Flour
25g Barley Flour
1 tsp Milk
Jam
3 tbsp Pineapple Jam
Coconut Topping
100g Coconut, Desiccated
1 Egg
40g Light Brown Sugar
Instructions
Preheat the oven to 180 C/Gas Mark 4.
Combine Butter, Sugar, Egg, Plain Flour, Barley Flour and Milk in a bowl and mix together.
Spread into a 20cm square tin.
Bake for 13 - 15 minutes.
Spread Jam on top of the biscuit base.
Whilst the biscuit base is baking, add Coconut to a bowl. Add Egg and Sugar and mix together till well combined.
Sprinkle the Coconut over the Jam.
Place the tin back in the Oven.
Bake for a further 23 - 25 minutes until golden brown.
Leave to cool before serving.
Variations
Use Raspberry Jam in place of Pineapple Jam.
Storage
Store in an airtight container for up to 1 week.
