Tuesday, 18 March 2014

Macaroon Slice...

I'm pretty much unable to resist a challenge, so when a friend asked me to 'health-ify' these Macaroon Slices, I set to work straight away! I'm firmly of the opinion that there are very few commercially produced treats that can't be made healthier at home... Feel free to make some suggestions and I'll get to work! 

This recipe requires a little patience since it is made up of 3 layers.... they're all really simple though so you can't go wrong! 

For the base:
  • 120g ground almonds
  • 50g dessicated coconut
  • 1 tbsp Irish honey
  • 1 tsp vanilla extract
  • 1 large egg yolk
  • 50g butter, melted

Preheat oven to 160d (fan). Line an 8" square baking tin with greaseproof paper. 

Add all the ingredients together and mix well until you have a firm dough. 

Press the dough into base of lined tin. 

Bake for 5 minutes. Remove from oven and set aside to cool. 

For the raspberry jam filling:
  • 150g frozen raspberries
  • 1 tbsp lemon juice

Add the raspberries and lemon juice to a saucepan. Bring to a boil, and allow to simmer over a low heat for approx 5 minutes to allow the jam to thicken. 

Spread an even layer of jam over the cooled base.

For the macaroon topping:
  • 3 eggs
  • 4 tbsp Irish honey
  • 1 tsp cinnamon 
  • 150g dessicated coconut
  • 100g butter, melted

Whisk the eggs & honey together until pale and trebled in volume. 

Fold in the butter, coconut & cinnamon. Stir until just combined. 

Spread over the jam filling. 

Bake for 25-30 minutes until firm and golden. 

Set aside to cool before cutting into squares. 

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