Jammy coconut squares
nonstick pan, potato masher, hand mixer with beaters, baking tin, oven
- 27¾ g potatoes (peeled)
- nonstick pan
Set the oven to 180°C and boil the potatoes in a pan.
- ⅛ tbsp milk
- potato masher
Drain the potatoes, add the milk and mash them until smooth.
- 27¾ g butter (room temperature)
- 27¾ g sugar
- ⅛ tbsp vanilla extract
- ⅓ eggs (large)
- hand mixer with beaters
Cream the butter and the sugar,then moderately beat in the eggs and vanilla extract.
- 27¾ g gluten-free flour
- baking tin
Fold in the flour and mashed potato,then spoon into the tin and bake for 45 mins.
- ⅔ tbsp strawberry jam (for coating)
- ¼ tbsp unsweetened coconut flakes (for coating)
When ready take out of the oven,spread the jam over the top of the warm sponge and sprinkle with coconut.
Cool, then cut into squares.
Enjoy your meal!