Makes 20-22 biscuits

Sweet pastry

125g butter

125g caster sugar

1 medium egg

1/2 tsp vanilla extract

250g plain flour

Coconut meringue

2 medium egg whites

110g caster sugar

Dash vanilla extract

1/4 tsp cream of tartar

50g desiccated coconut

1 drop red food colouring

150g strawberry jam

Method

  • Preheat your oven to 180C/160C fan.
  • For the biscuit base, in a mixing bowl cream the room temperature butter, sugar and vanilla together until creamy and pale.
  • Add the egg and mix.
  • Finally add the flour & combine.
  • Wrap the dough and chill for one hour.
  • Once rested, on a floured surface roll the dough into a rectangle measuring 15”x 12”.
  • Cut out rectangle biscuits measuring 1.2” x 3.5”, you should get 20-22 biscuits.
  • Place them on two lined baking trays and pop into the oven for 12 minutes.
  • When cooked, remove to cool slightly on the tray and then remove and pop onto a wire rack to cool completely.
  • For the coconut meringue, Place the egg whites, sugar and cream of tartar into a clean dry glass or metal bowl.
  • Bring a small pot of water to the boil and once it boils, turn it down to a gentle simmer.
  • Pace the bowl over the simmering water ensuring the water is not touching the bowl and using a hand mixer, whisk for 4-5 minutes until thick and glossy.
  • Add in the vanilla and the red food colouring and mix.
  • Pop the baby pink meringue into a piping bag fitted with a round nozzle and pipe two lines of meringue on top of the cooled biscuit.
  • Sprinkle the top of the meringue with the coconut and finish with a piping of strawberry jam down the center.
  • Tuck in & enjoy!

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