Jam Slice Recipes

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JAM SLICES



Jam Slices image

Provided by Food Network Kitchen

Time 1h25m

Yield about 48 cookies

Number Of Ingredients 9

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
4 to 6 tablespoons jam or marmalade (any flavor)

Steps:

  • Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg, then the vanilla and lemon zest. Reduce the mixer speed to low; add the flour mixture and beat until just combined (the dough will be soft).
  • Divide the dough into 4 pieces and put 2 pieces on each prepared baking sheet. Shape each piece into a 12-by-1-inch log, about 3 inches apart. Using the handle of a wooden spoon or your finger, press a 1/2-inch-deep indentation down the middle of each log. Refrigerate until firm, about 30 minutes.
  • Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Fill the indentations with jam. Bake, switching the position of the pans halfway through, until golden brown, 20 to 25 minutes. Let cool completely on the baking sheets, then transfer the logs to a cutting board and slice crosswise into 1-inch-wide cookies.

COCONUT JAM SLICE



Coconut Jam Slice image

An easy Coconut Jam Slice made from scratch.

Provided by Jessica Holmes

Categories     Slices

Time 45m

Number Of Ingredients 9

65 grams (1/2 cup) icing sugar or powdered sugar
140 grams (1 cup) plain flour or all purpose flour
75 grams (3/4 cup) desiccated coconut
115 grams (1/2 cup or 1 stick) unsalted butter, melted
135 grams (1/2 cup) good quality raspberry jam
1 large egg
50 grams (1/4 cup) caster sugar or granulated sugar
1/2 teaspoon vanilla extract
90 grams (1 and 1/2 cup) shredded coconut

Steps:

  • Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later).
  • In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand.
  • Place mixture into baking pan and press down to form one even layer. Bake in the oven for 10 minutes or until the crust is slightly golden on the edges. Remove from oven.
  • While the base is still warm, spread over jam to form one even layer. In a medium-sized mixing bowl, add egg, sugar and vanilla. Give it a good whisk for 30 seconds or so until combined. Stir through shredded coconut.
  • Spread this coconut meringue mixture over the jam. Spread out to form one layer - don't worry too much if it's a bit patchy here and there. Place bake in the oven for another 10-14 minutes or until topping turns golden brown.
  • Remove from the oven and leave in pan to cool completely. Cut into small slices and serve fresh.

Nutrition Facts : ServingSize 1 slice, Calories 190 calories

JAM SLICE



Jam Slice image

A very easy slice to make that gives huge rewards! I get many comments on this recipe and it usually disappears very quickly whenever i take it anywhere, plus it's fairly economical as well, using ingredients that are usually lying in the cupboard or fridge anyway. You can use what ever jam you happen to have on hand, you could even substitute in some marmalade or even a nice lemon or lime butter...the possibilities are endless! If you don't have shredded coconut, using all desiccated coconut is more than fine.

Provided by Hayley_11

Categories     Dessert

Time 1h

Yield 15-18 serving(s)

Number Of Ingredients 8

1 1/2 cups plain flour
100 g butter
1 egg yolk
2 tablespoons water, approximately
250 g jam (any kind, i.e.strawberry, apricot, raspberry, etc)
2 cups coconut (1 1/2 desiccated coconut, 1/2 shredded coconut)
2 eggs, lightly beaten
1/2 cup caster sugar

Steps:

  • Preheat oven to 190°C.
  • To make the pastry, sift the flour into a medium bowl. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs (this could also be done in a food processor).
  • Add egg yolk to the flour mixture and enough water so that the ingredients can be pressed together to form a firm dough.
  • Turn the dough out onto a lightly floured surface and knead gently until smooth.
  • Roll the dough into a rectangle large enough to cover the base of a slice tin (about 20x30cm). Place the dough into a lined slice tin and bake for about 20 minutes or until lightly browned. Allow to stand for 10 minutes.
  • Reduce oven temperature to 180°C.
  • Spread the jam evenly over the pastry base.
  • Combine the coconut, eggs and sugar in a medium bowl and mix with a fork until all the coconut is moist.
  • Spread the coconut mixture evenly over the jam (do not flatten mixture). Bake for about 20 minutes or until golden brown.
  • Allow the slice to cool in the pan before cutting into slices.

PINK JAM SLICE



Pink jam slice image

A pretty in pink traybake sponge with retro marble icing and a layer of raspberry jam

Provided by Sarah Cook

Categories     Afternoon tea, Dessert, Treat

Time 1h15m

Yield Cuts into 24 slices

Number Of Ingredients 8

300g butter , at room temperature
120g golden caster sugar
2 tsp vanilla extract
1 large egg yolk
500g plain flour
400g raspberry jam
500g icing sugar
pink food colouring (we used Dr Oetker)

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm baking tin with baking parchment (2 lengths crisscrossing is the easiest way).
  • Beat the butter, caster sugar, vanilla and egg yolk together in a large bowl with an electric whisk until pale. Stir in the flour with a good pinch of salt using a wooden spoon - then your hands to bring everything together into a crumbly dough.
  • Press half into the base of the tin as evenly as you can - using a potato masher works quite well - and smooth the top. Spread the jam over the top, leaving a 1cm empty border all around the edge. Crumble over the remaining shortbread mixture, then pat down, trying not to dislodge the jam too much. It will look patchy, but don't worry, the icing will smooth it all out. Bake for 35 mins until pale golden. Leave to cool in the tin.
  • Once cool, sift the icing sugar into a bowl, and stir in about 100ml water with some food colouring to a thick-ish but runny icing. Pour over the slice, then tilt the tin to evenly spread. Quickly dot over some more food colouring, then use a skewer or toothpick to swirl and marble the top. Leave to set overnight until the icing is hard, then cut into slices. Will keep in a tin for up to five days.

Nutrition Facts : Calories 313 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

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