Description
A classic New Zealand slice with a buttery shortbread base, tangy raspberry jam, and a toasted coconut meringue topping.
Ingredients
Scale
- For the shortbread base: 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- For the filling: 1/2 cup (160g) raspberry jam
- For the coconut meringue topping: 2 large egg whites
- 1 cup (200g) granulated sugar
- 1 cup (80g) desiccated coconut, toasted
Instructions
- Preheat oven to 180°C (350°F). Line a 20x20cm baking tin with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Sift in the flour and salt, then mix until a soft dough forms.
- Press the dough evenly into the prepared tin. Prick with a fork.
- Bake for 15 minutes or until lightly golden. Remove from oven and let cool slightly.
- Spread the raspberry jam evenly over the shortbread base.
- In a clean bowl, beat the egg whites until stiff peaks form. Gradually add the sugar, beating well after each addition, until thick and glossy.
- Fold in the toasted desiccated coconut.
- Spoon the meringue over the jam layer, spreading gently to cover completely.
- Return to the oven and bake for 15–20 minutes, until the meringue is golden and crisp.
- Allow to cool completely in the tin before cutting into slices.
Notes
For best results, use fresh raspberry jam and toast the coconut lightly before folding into the meringue.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: New Zealand
Nutrition
- Calories: 280 kcal
- Sugar: 24 g
- Fat: 14 g
- Carbohydrates: 38 g
- Protein: 3 g