Ingredients:
- 1/3 cup melted coconut oil (or 125g butter)
- 1 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 1/3 cup pl flour
- 1 tsp baking powder
- 1 cup strawberries (frozen works fine too!)
- a good handful of mint leaves (finely chopped)
- juice of a lemon
- 1/3 cup shredded coconut
Method:
Cream oil (or butter) and 2/3 cup sugar. Add egg and vanilla, then flour and baking powder. Spread into the base of a square cake tin.
In a saucepan cook strawberries, mint leaves, lemon juice and remaining 1/3 cup sugar until strawberries break down and it begins to gel.
Pour jam over biscuit base and with a skewer swirl it through a little. It won’t do so smoothly but don’t worry, it sorts itself out in the oven.
Sprinkle over coconut and bake at 180 until coconut is lightly browned.
The Ramblings:
In school holidays I help the phenomenal lady, Gay, who runs the library in town to put on kids craft and activities so am off to town in 15 min, just waiting for this to come out of the oven to take a pic! Gay makes awesome coffee so once the kiddos are done we have a little ‘adults time out’ with coffee and a naughty treat, heaven!
I used coconut oil today because I’m still waiting on butter to come on stores tomorrow, but it works beautifully and is a great option if you have lac free people!