Jammy coconut squares

Jammy coconut squares

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A

Alexandra M

Community member

Difficulty

Easy 👌

Preparation

15 min

Baking

45 min

Resting

5 min

Ingredients

2Servings
27¾ g
potatoes (peeled)
tbsp
milk
27¾ g
butter (room temperature)
27¾ g
sugar
tbsp
vanilla extract
27¾ g
gluten-free flour
tbsp
strawberry jam (for coating)
¼ tbsp
unsweetened coconut flakes (for coating)
eggs (large)

Utensils

nonstick pan, potato masher, hand mixer with beaters, baking tin, oven

  • 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

    Drain the potatoes, add the milk and mash them until smooth.
    • 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.
    • 27¾ g butter (room temperature)
    • 27¾ g sugar
    • 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.
    • 27¾ 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.
    • 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.

    Cool, then cut into squares.

  • Enjoy your meal!

    Jammy coconut squares

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