Jammy coconut squares
nonstick pan, potato masher, hand mixer with beaters, baking tin, oven
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Step 1/ 6
- 27¾ g potatoes (peeled)
- nonstick pan
Set the oven to 180°C and boil the potatoes in a pan.
Step 2/ 6
- ⅛ tbsp milk
- potato masher
Drain the potatoes, add the milk and mash them until smooth.
Step 3/ 6
- 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.
Step 4/ 6
- 27¾ g gluten-free flour
- baking tin
Fold in the flour and mashed potato,then spoon into the tin and bake for 45 mins.
Step 5/ 6
- 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.
Step 6/ 6
Cool, then cut into squares.
Enjoy your meal!