This is another wonderful recipe that has come to me from across the ditch. It’s a very old New Zealand tea time favourite. The Kiwi cooking bible, The Edmonds Cookbook, ranks this slice as sixth in the top ten favourite recipes. It’s not hard to see why. Melting layers of shortbread, raspberry jam and coconut meringue in one delectable slice.

Old-Fashioned Louise Slice

125 grams butter, softened
¾ cup caster sugar
2 large eggs, separated
1 ¾ cups plain flour
1 ½ teaspoons baking powder
¾ cup raspberry jam

For the Coconut Topping
2 egg whites
¼ cup caster sugar
1 ¼ cups coconut
½ teaspoon vanilla essence

PREHEAT oven to 160C.
GREASE a 30 cm x 20 cm baking tin and line with baking paper.
CREAM butter and sugar in a medium bowl until light and fluffy.
BEAT in egg yolks one at a time.
SIFT the flour and baking powder together.
FOLD through creamed mixture and press in an even layer into the tin.
TOP with a layer of jam and finish with a layer of coconut topping.
BAKE at 160C for 30 – 35 minutes.
WHEN cold remove from tin and cut into squares.

Coconut Topping
WHISK egg whites until stiff.
ADD sugar gradually, a few tablespoons at a time as you continue to whisk.
FOLD in coconut and vanilla essence.