The Toddster and I are no stranger to jam . . . we both just
I use jam quite a lot . . . some nights we have just buttered bread and jam for our suppers . . . that makes us quite happy. Other times it's a slice of toast and jam in the evening when we are feeling a bit peckish . . . which is really nice too, but what I really love to do with jam is bake with it!
When I was a child my mother always made delicious raspberry jam filled Feather Squares for the holidays . . . cake base, jam middles and a coconut toasted meringue topping. She also made a lovely hot milk sponge which she would split and fill with jam. We all loved it.
Today I decided to bake the Toddster a delicious jam teatime treat . . . Blueberry Macaroon Slices . . . using my favourite Wild Blueberry jam. They are quite similar to my mom's Feather Squares, but instead of a flaked coconut covered meringue topping, they have a Coconut Macaroon Topping.
Quite, quite delicious and something which really brought a smile to Todd's face. Do I know the way to that man's heart or not??? I sure do . . . and it's with a jar of jam!
You're going to love, LOVE these!
*Blueberry Macaroon Slices*
Makes 16 bars
A short cake base, topped with wild blueberry preserves and a sweet macaroon cookie topping.
90g butter, softened (6 1/4 TBS)
110g caster sugar (1/2 cup)
1 large free range egg
100g plain flour (2/3 cup)
35g self raising flour (1/4 cup)
1 TBS custard powder (Birds custard powder)
1 generous half cup of wild blueberry jam
2 large free range egg whites, lightly beaten
190g of shredded coconut (2 1/2 cups)
55g caster sugar (1/4 cup)
Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 by 12 inch rectangular baking tin. Line with some baking paper, leaving an overhang over the long edges in order to lift it out when done.
Cream the butter and sugar together until light and fluffy. Beat in the egg. Sift together the flours and custard powder. Stir it into the creamed mixture. Spread the batter into the prepared pan. Spread the jam over top.
Stir together the egg whites, coconut and sugar for the macaroon topping and dollop evenly over top to cover. Bake for about 40 minutes until a toothpick inserted in the center comes out clean and the macaroon topping is golden. Allow to cool in the tin before cutting into squares to serve. Store any leftovers in an airtight container for up to a week.