Louise slice

Base

70 g	Butter
55 g	Sugar
½ tsp	Baking powder
140 g	Flour (Main)
2	Eggs, yolks
1 Tbsp	Lemon juice

Topping

115 g	Caster sugar
55 g	Coconut
2	Eggs, whites
5 Tbsp	Raspberry jam, or other tart red jam

Directions

1. Preheat the oven to 180 degC and line a shallow 30cm x 20cm tin with baking paper, or butter it lightly.
2. Soften the butter. Cream the butter and sugar together until light then beat in the egg yolks and mix thoroughly.
3. Add the lemon juice, then sift in the flour and baking powder and mix to a firm dough.
4. Press the dough evenly into the prepared tin, and spread over the jam. You don't need a thick layer.
5. Beat the egg whites until stiff then gently fold in the caster sugar and the coconut using a metal spoon.
6. Spread carefully over the jam, again trying to keep an even thickness. Sprinkle with a little more coconut.
7. Bake for about 25 minutes until the coconut is just turning a golden brown.
8. Remove from the oven and cut into squares or fingers while it is still warm. Store airtight.

Makes 24 fingers.