The BBQ Baker
  • Home
  • Blog
  • Recipe Index
  • Out of the Ord
  • Contact
  • Home
  • Blog
  • Recipe Index
  • Out of the Ord
  • Contact

BBQ Rosella, Cherry & Coconut Slice

16/11/2014

0 Comments

 

This recipe is from the latest coles magazine, but instead of using raspberry jam I used Rosella jam, because that's what I had. I also cooked it in the BBQ!!

100 grams butter

1 cup caster sugar

3 eggs

1/2 cup rosella jam

400 grams pitted black cherries, drained, halved

2 cups shredded coconut

1 cup desiccated coconut

Preheat BBQ to 180 degrees Celsius. Line tray with baking paper and grease. Beat half sugar and 1 egg. Add flour, stir. Press into bottom of tray and bake 20 minutes.

Remove from BBQ, spread jam over biscuit and top with cherries. In another bowl beat remaining sugar and eggs. Add mixed coconut and stir. Sprinkle over the biscuit base. Bake for 25 minutes, rotating every 8 minutes to avoid bottom burn.

Set aside to cool, cut into squares.

Hot tip: make sure the biscuit bottom is cooked through before putting on the jam and cherries. Do not place over direct flame in the BBQ.

Picture
Yum
Picture
The layering process
Picture
The slice out of the BBQ
0 Comments



Leave a Reply.


    Categories

    All
    Baked Dinners
    Cocktails
    Deep Fried
    Healthy Snacks
    Out Of The Ord
    Pastries And Breads
    Protein & Salad
    Roast Meats
    Sweet Treats


    Picture

    Author

    Hi, I’m T.

    A BBQ, fresh food, and sports lover living in the Top End.

    Feel free to contact me via...


Contacts via: