I made this moist Morning Tea Macaroon Slice to share over a cup of tea and conversation with my cousin Lara, who dropped by earlier today to meet Maksim, the newest addition to our family. 

We always enjoy our catch ups which usually include reminiscing about our carefree childhood growing up in Perth. Although school holidays did not include fancy overseas excursions, we managed to stay amused and out of mischief by enjoying simple activities such as roller skating, catching waves at the beach near our homes, building a Barbie doll empire and racing around each other’s backyards.

In fact the only time we came indoors during the warmer months, was to gulp down glasses of fridge cold water and to eat. There was always a tasty and abundant spread of food on offer at both of our houses, which fuelled our growing bodies. I remember Lara’s mother having Tupperware boxes neatly stocked with sensational slices and shortbread biscuits, all home baked, all delicious. 

Her house was filled with stunning vases of flowers in full bloom and even when she laid out afternoon tea for her children and all the nieces and nephews, it was always served using child friendly but still stylish crockery, tumblers and tall jugs of refreshments. As we grew up from being barefoot, energetic children to mature adolescents, the child friendly plates and cups were replaced with exquisite crockery and cloth serviettes. It was always such a pleasure to enjoy my Aunt’s home cooked array of dishes so perfectly presented, because she managed to make us all feel so very special and grown up.  

Therefore it was appropriate to bake a traditional style slice for morning tea with Lara, because it reminds me of the slices my Aunt would have had arranged in her Tupperware, waiting to be enjoyed. This is an adaptation of a recipe from The Australian Women’s Weekly, The Cake Stall cookbook. 

Morning Tea Macaroon Slice makes 36 pieces

Ingredients for the BASE
180 g unsalted butter melted
220 g caster sugar
2 large eggs
100 g self raising flour
2 tablespoons custard powder
250 g raspberry jam

Preheat the oven to 180 degrees on a conventional setting. Lightly grease your tin measuring 23 cm x 33 cm and line with baking paper. 

Put all of the ingredients for the BASE into a food processor or bowl and blitz or beat with a mixer, until smooth. Pour into your prepared tin and bake for 20 minutes. 

Remove from the oven, allow to cool for 10 minutes and then spread the base evenly with the jam. 

Ingredients for the TOPPING
4 egg whites
200 g shredded coconut
200 g desiccated coconut
110 g caster sugar

Place all the ingredients into the food processor or a mixing bowl and beat until well combined. 

Spread this mixture over the jam topped slice base. 

Place in the oven for another 20 minutes until it just starts to turn golden brown. 

Remove from the oven and wait for the slice to cool slightly before cutting into plump rectangles.