Sultana and Coconut Slice

"Blondies & Brownies and Bars", our theme for this week, at I Heart Cooking Clubs (IHCC). 

This will be a short post, as I'm pooped from all the CNY baking, and my kitchen is "officially" closed, time to do some cleaning up, and after that I will be away to spend the Chinese New Year with my in-laws and my dad's. Can't wait to meet up with my sisters and families! 

Two of my favourite ingredients ; sultanas and coconut. I noticed Donna Hay's cup measurement, the weight in grams is not the standard ones that I always used. For flour measurement, I have always used the standard conversion of 1 cup equals 125gm. Hers is 150gm. Well, note my own changes (in blue) in the recipe below. And I have reduced the sugar for the topping by half, and the other half of the sugar is not missed at all. It is still a little sweet for me, as the sultanas do have a certain sweetness too.

A simple bar, nothing that special. 

It is nice with a cup of tea, though.

Sultana and Coconut Slice
(source from : donnahay.com)
150 gm butter, melted
1/2 cup (90 gm) brown sugar (70 gm)
1 cup (150 gm) plain (all-purpose) flour
1 cup (80 gm) desiccated coconut (60 gm)

Topping :
2 eggs
1 cup (175gm) brown sugar (1/2 cup)
1/2 cup (75gm) plain (all-purpose) flour, sifted
1/2 teaspoon baking powder, sifted
1-1/2 cups (240gm) sultanas

Preheat oven to 180C (355F). Place the butter, sugar, flour and coconut in a bowl and mix to combine. Press the mixture into a 20cm x 30cm tin lined with non-stick baking paper. Bake for 15 minutes or until golden. Set aside.

To make the topping, place the eggs and sugar in the bowl of an electric mixer and beat until thick and pale. Fold through the flour and baking powder and stir in the sultanas. Spread the topping over the base and bake for 25 minutes or until golden. Allow to cool in the tin and cut into squares to serve. Serves 6-8.

OT12/17/14

To see the delicious treats that everyone has made, stop by I Heart Cooking Clubs (IHCC).