|3/4 cup||castor sugar|
|1 tsp||Baking powder|
|2 1/3 cup||flour — cake|
|2/3 cup||cornflour — maizena|
|1-2 cup||jam — apricot|
|3||eggs — white|
|1 cup||castor sugar|
Preheat oven to 170ºC.
For the pastry
Cream the butter and sugar until light and fluffy.
Beat in the egg followed by the baking powder, flours and salt.
Press the pastry into a 30 x 20cm greased baking dish and refrigerate.
For the coconut meringue
Whisk the egg whites until soft peak stage then beat in the castor sugar until thick and glossy. Fold in the coconut.
Remove the pastry from the fridge then spread with the apricot jam.
Spread the coconut meringue topping over then bake for 30-35 minutes or until the top is slightly golden but the shortbread is cooked through.
Slice into blocks and serve.
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