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Prep time
25 minutes
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Cook time
25 minutes
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Makes
16
Author Notes
A simple traybake with shortbread base and a whipped jelly topping and coconut. Deliciously retro with a squidgy marshmallow-like topping, this one didn't last long in our house! —RetroBakes
Ingredients
- Base
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8 ounces
all-purpose flour
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6 ounces
butter
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2 ounces
white sugar
- Topping
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3 ounces
jello (any flavor)
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4 ounces
boiling water
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2 ounces
powdered sugar
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2 ounces
desiccated coconut
Directions
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Preheat oven to 350F/180C
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Cream butter and sugar until light and fluffy. Add sieved flour, mix, then spread into a lined tin (8″ square). Bake for 25-30 minutes and leave to cool.
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Dissolve the jelly in the boiling water and allow to cool for 20-30 minutes.
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Beat in the icing sugar until thick and much lighter in color. This takes a good 10 minutes, at least, so use a stand mixer or hand mixer.
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Spread jelly mixture over the base and top with coconut.
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Put in fridge to set overnight, then slice and enjoy!
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