Nostalgic 'Louise Slice' Recipe

This week we're bringing you a little slice of nostalgia with a gorgeous Louise Slice recipe! 

There's something so comforting about the simple, homemade recipes we grew up with. And when you're having a bit of a hard time, those familiar classics can be just what you crave.

With a buttery, crumbly shortbread base, a thick layer of sticky raspberry jam, and that signature golden coconut topping - we'd even go so far as to call it a national treasure!

For the Base
105g butter
85g sugar
3 egg yolks
1.5 tbsp lemon juice
200g flour
¾ tsp baking powder

For the Topping
5 tbsp raspberry jam
3 egg whites
175g caster sugar
85g desiccated coconut
A little extra coconut, for sprinkling

Method

Preheat the oven to 180°C. Line a shallow 30 x 21 cm (12 x 8 in) tin with baking paper, or grease it lightly.

Cream the butter and sugar together until light. Beat in the egg yolks and mix thoroughly.

Add the lemon juice, then sift in the flour and baking powder. Mix to form a firm dough.

Press the dough evenly into the prepared tin.  Bake the base for 15-20 minutes until it is pale golden. Let this cool before adding the topping.

Spread the raspberry jam over the base in an even layer.

Beat the egg whites until stiff. Gently fold in the caster sugar and coconut using a metal spoon.

Spread the coconut meringue evenly over the jam, then sprinkle with a little extra coconut.

Bake for about 25 minutes, until the coconut topping is just turning golden brown.

Remove from the oven and cut into squares or fingers while still warm. Cool completely, then store in an airtight container.