PINK JAM SLICE
A pretty in pink traybake sponge with retro marble icing and a layer of raspberry jam
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 24 slices
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm baking tin with baking parchment (2 lengths crisscrossing is the easiest way).
- Beat the butter, caster sugar, vanilla and egg yolk together in a large bowl with an electric whisk until pale. Stir in the flour with a good pinch of salt using a wooden spoon - then your hands to bring everything together into a crumbly dough.
- Press half into the base of the tin as evenly as you can - using a potato masher works quite well - and smooth the top. Spread the jam over the top, leaving a 1cm empty border all around the edge. Crumble over the remaining shortbread mixture, then pat down, trying not to dislodge the jam too much. It will look patchy, but don't worry, the icing will smooth it all out. Bake for 35 mins until pale golden. Leave to cool in the tin.
- Once cool, sift the icing sugar into a bowl, and stir in about 100ml water with some food colouring to a thick-ish but runny icing. Pour over the slice, then tilt the tin to evenly spread. Quickly dot over some more food colouring, then use a skewer or toothpick to swirl and marble the top. Leave to set overnight until the icing is hard, then cut into slices. Will keep in a tin for up to five days.
Nutrition Facts : Calories 313 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
SHORTBREAD JAM SQUARES RECIPE BY TASTY
Here's what you need: butter, caster sugar, egg, oil, vanilla extract, plain flour, baking powder, blackcurrant jam, icing sugar
Provided by Ellie Holland
Categories Bakery Goods
Yield 9 squares
Number Of Ingredients 9
Steps:
- Preheat the oven to 180˚C (350˚F).
- In a bowl, whisk together the butter and sugar until combined.
- Whisk in the egg, oil, and vanilla extract.
- Mix in the baking powder and 250 grams (2 cups) of the flour with a spoon until combined.
- Bring the mixture together using your hands to make a dough.
- Spray a 23 centimeter (9 inch) square baking tray with cooking oil. Spread out half of the dough on the tray.
- Prick the dough with a fork to prevent bubbles from forming while baking.
- Spread the blackcurrant jam on top.
- With the remaining dough, mix in the remaining flour and rub with your fingers to make a crumb like texture.
- Sprinkle the crumbs on top of the jam.
- Bake for 20 minutes, until golden brown on top.
- Leave to cool for around 20 minutes, the jam will be hot!
- Sieve icing sugar on top.
- Cut into squares.
- Enjoy!
Nutrition Facts : Calories 354 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, Sugar 20 grams
GLAZED HAM SLICES
BESIDES being a great cook, my mom could put a meal together in no time at all. A creative cook, she didn't always measure everything, which made it look so easy. This recipe of hers is quick to put together. The sauce is simple but delicious. We have ham quite often and this is our favorite "leftover" dish. -Leona Luecking, West Burlington, Iowa
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a skillet, combine the brown sugar, flour, mustard, ginger ale and vinegar. Bring to a boil over low heat; cook and stir for 2 minutes or until sugar is dissolved and sauce is thickened. Add ham slices and heat through.
Nutrition Facts : Calories 304 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 1461mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 0 fiber), Protein 21g protein.
JAM SLICE
A very easy slice to make that gives huge rewards! I get many comments on this recipe and it usually disappears very quickly whenever i take it anywhere, plus it's fairly economical as well, using ingredients that are usually lying in the cupboard or fridge anyway. You can use what ever jam you happen to have on hand, you could even substitute in some marmalade or even a nice lemon or lime butter...the possibilities are endless! If you don't have shredded coconut, using all desiccated coconut is more than fine.
Provided by Hayley_11
Categories Dessert
Time 1h
Yield 15-18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 190°C.
- To make the pastry, sift the flour into a medium bowl. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs (this could also be done in a food processor).
- Add egg yolk to the flour mixture and enough water so that the ingredients can be pressed together to form a firm dough.
- Turn the dough out onto a lightly floured surface and knead gently until smooth.
- Roll the dough into a rectangle large enough to cover the base of a slice tin (about 20x30cm). Place the dough into a lined slice tin and bake for about 20 minutes or until lightly browned. Allow to stand for 10 minutes.
- Reduce oven temperature to 180°C.
- Spread the jam evenly over the pastry base.
- Combine the coconut, eggs and sugar in a medium bowl and mix with a fork until all the coconut is moist.
- Spread the coconut mixture evenly over the jam (do not flatten mixture). Bake for about 20 minutes or until golden brown.
- Allow the slice to cool in the pan before cutting into slices.
JAM SLICES
Provided by Food Network Kitchen
Time 1h25m
Yield about 48 cookies
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg, then the vanilla and lemon zest. Reduce the mixer speed to low; add the flour mixture and beat until just combined (the dough will be soft).
- Divide the dough into 4 pieces and put 2 pieces on each prepared baking sheet. Shape each piece into a 12-by-1-inch log, about 3 inches apart. Using the handle of a wooden spoon or your finger, press a 1/2-inch-deep indentation down the middle of each log. Refrigerate until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Fill the indentations with jam. Bake, switching the position of the pans halfway through, until golden brown, 20 to 25 minutes. Let cool completely on the baking sheets, then transfer the logs to a cutting board and slice crosswise into 1-inch-wide cookies.
COCONUT JAM SLICE
Make and share this coconut jam slice recipe from Food.com.
Provided by Evie3234
Categories Bar Cookie
Time 1h5m
Yield 25 pieces
Number Of Ingredients 8
Steps:
- preheat oven to 180C degrees.
- lightly grease a shallow 20 x 30 cm tin.
- place flour, custard powder, butter and icing sugar in a food processor.
- process in short bursts until mixture begins to stick together.
- turn mixture onto a lightly floured surface and press together into a ball.
- press dough evenly into prepared tin and refrigerate for 10 minutes.
- bake for 15 minutes or until just golden.
- set aside to cool.
- spread jam of your choice over the slice.
- whisk together the sugar and eggs until well combined, then stir in coconut.
- carefully spread this mixture over the jam, gently pressing down with the back of a spoon.
- bake for 20 minutes or until lightly golden.
- cut into fingers or squares when cold.
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