Update, Cooking Recipe Cherry Coconut Bakewell Slice Delicious Perfect

Home cuisine ultimate Cherry & Coconut Bakewell Slice easy, yummy, practical.

22 ingredients, 9 steps, cooking Cherry & Coconut Bakewell Slice

Good Afternoon mother, now you can cook recipe Cherry & Coconut Bakewell Slice with 22 ingredients and 9 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 22 ingredients and 9 stages of easy cooking Cherry & Coconut Bakewell Slice.

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Ingredients for Cherry & Coconut Bakewell Slice

1. It’s : For the Sweet Shortcrust Pastry.
2. Prepare 200 g : plain flour.
3. It’s 100 g : butter, fridge cold & cubed.
4. It’s 1 : medium egg, beaten & fridge cold.
5. It’s 1 tsp : lemon juice.
6. It’s 1 tsp : lemon zest.
7. It’s 2 Tbsp : very cold water.
8. It’s : For the filling.
9. Prepare 200 g : sugar.
10. Prepare 3 : free range eggs.
11. It’s 200 g : unsalted butter, softened.
12. It’s 1 tsp : almond extract.
13. It’s 4 Tbsp : plain flour.
14. You need 1 tbsp : whole milk.
15. You need 8 TBSP : black/morello cherry jam.
16. Prepare 12-13 : fresh whole cherries, pitted & halved.
17. You need 120 g : ground almonds.
18. It’s 130 g : desiccated coconut.
19. You need : For the icing.
20. Prepare 200 g : icing sugar.
21. It’s 1 tsp : almond extract.
22. It’s 2 Tbsp : cold water.

If all cooking materials Cherry & Coconut Bakewell Slice it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

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Process Cooking Cherry & Coconut Bakewell Slice

1. Place the plain flour and the unsalted butter in a bowl and rub together to a crumb consistency. Add the zest. brqq
2. Add the beaten egg, lemon juice and water, and mix together using your hands. brqq
3. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 mins. Preheat the oven to 180 degrees and get a 8x8inch square loose-bottomed baking tin ready. brqq
4. While the pastry is cooling, make the filling. Beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating for a good minute for each one. Add the flour and mix gently until combined. Finally add the coconut and almonds and fold in. Add the milk if the mixture needs loosening a bit. brqq
5. Roll out the pastry, a pound coin’s width and line your pastry case with it. brqq
6. Spread a layer of jam over the pastry. Spread the filling mixture over the top as evenly as possible, taking it right into the corners. Gently press the cherries evenly into the top of the filling so you can still see them. brqq
7. Bake in the oven for 30-35 minutes or until golden and set. Remove from the oven and leave to cool completely in the tin. brqq
8. Making the icing by combining icing sugar, almond extract and water in a bowl until smooth. brqq
9. When the bakewell has fully cooled, top with icing and cut into equal slices. Enjoy! brqq
10. Finish and Enjoy.

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