- Preheat the oven to 160o C. Line two lamington trays with baking paper.
- Cream the butter and sugar until pale and smooth.
- Beat in the egg.
- Add both flours and knead gently until combined.
- Divide the dough into two balls, and press each into the trays, spreading evenly. ensure there is a slight lip around the edges.
- Spread the jam over the dough. If the jam is too stiff, warm for 30 seconds in the microwave.
- Combine the sugar, coconut and eggs in a large bowl.
- Dollop the topping over the jam and spread evenly.
- Bake for 30 minutes until the top is browned, and remove from the oven.
- When cool, cut into squares and store in an airtight container.
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