This coconut raspberry jam slice is the sort of baking I associate with warm kitchens, secret gardens, and Beatrix Potter hedgehogs with aprons tied around their waists, and mice at tea.
The recipe comes from Donna Hay, specifically her “kids” recipes section, which is 100% appropriate. But it’s definitely something all the adults will enjoy, too. It’s good for teas, lunchboxes, and even dessert, if you want to serve alongside a hefty dollop of whipped cream. Of course, you can substitute raspberry jam for any conserve you have. The base is very short, so you just need to be careful when slicing, because it does crumble.
These reminders of childhood and sweet morsels reminds me of Proust’s madeleines. I wrote about that, and Proust’s famous description of them, here. A quick taste (pun intended):
“Whence could it have come to me, this all-powerful joy? I was conscious that it was connected with the taste of tea and cake, but that it infinitely transcended those savours ….?“
-Marcel Proust, “Swann’s Way”
And in case you missed it, the recipe for the coconut raspberry jam slice (no notes) is in the Donna Hay link above 😃
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