Blueberry Macaroon Slice

Would you think I'm mad if I told you that I send my pet shitzu, Milo (He is the dog on the right with his signature tongue sticking out. This photo was taken after a whole day out playing.) to doggie day care/park once a week! I actually pay someone to do this. He is such a lucky doggie. He gets to play and socialize with other dogs whilst I am at work. I guess if you are a dog-lover you would probably think this is not unusual. Especially so in these times when pet owners really indulge their furry companions.



A couple of weeks ago, Milo received an invitation to one of his furry friends birthday celebration. The party was held at a Dog Park Run and about 12 other dogs with their "mums and dads" were also invited. There was even a birthday cake - a frosted carrot cake suitable for both furry friends and humans consumption. My girlfriend made some cupcakes to bring along for the party and I happily volunteered to bring something as well. I remembered I had some left-over homemade blueberry jam and immediately thought of making either jam tarts or slice. I ended up baking jam slices and I was very glad that I tried out this recipe. It was simply delicious!





Blueberry Macaroon Slice
Recipe Adapted from "BBC Goodfood"
Print Recipe


Ingredients:

90g unsalted butter, softened
1/3 cup caster sugar
1 egg
2/3 cup plain flour, sifted
1/4 cup self-raising flour, sifted
1 Tbsp custard powder
1/2 cup blueberry jam (homemade or store-bought)

Coconut Topping:

2 egg whites, beaten slightly
2 1/2 cups shredded fresh coconut
1/4 cup caster sugar

Blueberry Jam:

2 cups frozen blueberries
1/3 cup caster sugar
2 Tbsp lemon juice
1 tsp lemon Zest

Thaw the frozen blueberries. Then place in food processor and puree the fruit. Remove and sieve the juice into asaucepan. Add remaining ingredients and simmer until themixture resembles jam-like. Remove and leave to cool. You can make this ahead of time and store in the refrigerator.

Method for the Slice:

1) Preheat oven to 180C. Grese a 20cm x 30 cm rectangular pan, line base and long sides with parchment paper, extending paper 5cm over the sides.

2) Beat butter and sugar in a bowl until light and fluffy. Add egg and beat for a minute. Stir in sifted flour and custard powder. Mix untul just combined.

3) Spread dough into pan. Then spread the jam ontop.

4) For the coconut topping, place all the ingredients in a bowl. Stir to combine.

5) Sprinkle the coconut topping on top of the dough. Spread out evenly.

6) Bake for about 45 minutes. Remove from oven and cool completely before cutting into squares.