Coconut Fruit Mince Slice Recipes

COCONUT FRUIT MINCE SLICE

Steps:

• FRUIT MINCE: Place all ingredients except almonds and brandy into a deep ovenproof dish and mix thoroughly.
• Cover with foil and bake in an oven at 120 C for an hour.
• Stir mincemeat halfway through cooking.
• Leave to cool before adding almonds and brandy.
• Keep refrigerated until ready to use- it will keep for up to a month in the fridge.
• BASE: Cream the butter and sugar until light and fluffy.
• Stir in the flour.
• Mix well and press evenly into an 18 x 23 cm tin that has been lined with greased greaseproof paper.
• Bake at 180 C for 10 minutes until pale golden.
• TOPPING: Beat eggs, sugar and vanilla until thick and creamy.
• Stir in the mincemeat and coconut.
• Mix well.
• Fold in the combined flour, baking powder and salt.
• Spread topping evenly over the base.
• Return to the oven and bake for a further 20-30 minutes until the fruit mince setting is set.
• When cool, cut into fingers and store in an airtight container.

BLACKCURRANT COCONUT SLICES

Steps:

• 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.
• 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.
• 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.
• 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.