- 120 grams Cold Butter
- 120 gram sugar
- 150 grams plain flour
- 150 grams Self Raising Flour
- 1 egg
- 120 grams sugar
- 120 grams Butter
- 2 --- eggs
- 90 grams Shredded coconut
Preheat oven on 180 degrees or 160 fan forced. Grease a 27 x 18 cm slice pan, or a 20 cm x 20 cm square pan
add sugar to the bowl, process speed 9, 10 seconds.
add butter and chop, speed 8, 5 seconds.
add remaining dough ingredients and process, speed 6, 10 seconds, scarpe down the walls and repeat.
turn out onto mat and press together to make one ball, wrap and rest in fridge for 5 minutes, wash bowl.
press out dough onto mat to the size of the tin, use the mat to drop the dough into the tin.
top with a half quantity of EDC lemon butter, or spread with jam, set aside.
add sugar to clean and dry bowl, process speed 9 for 10 seconds.
add butter, chop, speed 8, 5 seconds.
add butterfly and cream the butter and sugar together for 1 minutes on speed 4, scrape down the sides of bowl and repeat.
add eggs and coconut, process speed 4, 20 seconds, scrape down walls and repeat on speed 4 for 10 seconds.
spoon dollops of topping over the lemon or jam, spread with spatula.
place in oven to cook for approximately 30 minutes, leave to cool in pan before cutting into squares.
serve with icing sugar dusted over the top.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
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