Search

Jammy coconut squares

Too few ratings

Alexandra M

Community Member

Difficulty

Easy 👌
15
min.
Preparation
45
min.
Baking
5
min.
Resting

Ingredients

Pieces:-18+
250 g potatoes (peeled)
1 tbsp milk
250 g butter (room temperature)
250 g sugar
1 tbsp vanilla extract
250 g gluten-free flour
6 tbsp strawberry jam (for coating)
2 tbsp unsweetened coconut flakes (for coating)
eggs (large)

Utensils

  • nonstick pan
  • potato masher
  • hand mixer with beaters
  • baking tin
  • oven
  • Step 1/6

    • 250 g potatoes (peeled)
    • nonstick pan

    Set the oven to 180°C and boil the potatoes in a pan.

  • Step 2/6

    Drain the potatoes, add the milk and mash them until smooth.
    • 1 tbsp milk
    • potato masher

    Drain the potatoes, add the milk and mash them until smooth.

  • Step 3/6

    Cream the butter and the sugar,then moderately beat in the eggs and vanilla extract.
    • 250 g butter (room temperature)
    • 250 g sugar
    • 1 tbsp vanilla extract
    • eggs (large)
    • hand mixer with beaters

    Cream the butter and the sugar,then moderately beat in the eggs and vanilla extract.

  • Step 4/6

    Fold in the flour and mashed potato,then spoon into the tin and bake for 45 mins.
    • 250 g gluten-free flour
    • baking tin
    • oven

    Fold in the flour and mashed potato,then spoon into the tin and bake for 45 mins.

  • Step 5/6

    When ready take out of the oven,spread the jam over the top of the warm sponge and sprinkle with coconut.
    • 6 tbsp strawberry jam (for coating)
    • 2 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.

    Cool, then cut into squares.

More delicious ideas for you