Ingredients
¾ cup self raising flour
sifted
⅓ cup shredded coconut
1 strawberry Aeroplane jelly
1 cup boiling water
⅓ cup brown sugar
90g butter
melted
2 gelatine
1 strawberries
chopped
Equipment
- 1 lamington tin
- 1 baking paper
- 1 large bowl
Instructions
- Line a lamington tin with baking paper to cover base and extend over each side.
- Combine sifted flour, sugar and coconut in large bowl.
- Add melted butter and mix together.
- Press mixture into base of prepared pan.
- Make the topping by combining gelatine and jelly crystals then add boiling water. Stir until dissolved.
- Cool the topping in refrigerator until thick and syrupy, then fold in the strawberries.
- Pour topping over cooled base and refrigerate until set.
- Cut evenly into squares and serve with extra strawberries and whipped cream.
Notes
Tip
Serve with extra strawberries and whipped cream.
Storage
Store in an airtight container in the refrigerator.
