Cherry, Coconut and Macadamia Slice

Macadamia nuts and coconut combine with gorgeous red cherries in this deliciously sweet slice. Ideal for get togethers in the lead up to Christmas or a sweet treat anytime.

Pictured on a vintage Japanese plate with Australian bottle brush flowers

Makes 20 squares/bars

Base:

125g ( 4 oz )  butter, softened to room temperature

¼ cup castor sugar

1 egg

1 ½ cups self-raising flour

Pinch salt

Topping:

2 eggs, lightly beaten

½ cup brown sugar

½ cup glace cherries, roughly chopped

¼ cup macadamia nuts, finely chopped

½ cup desiccated coconut

¼ cup macadamia nuts, finely chopped, extra to sprinkle over the top

1.      Preheat oven to 180° C ( 350° F ). Grease a slice tin (16 x 26 cm) and line with baking paper.

2.      Beat the butter and sugar using electric beaters until pale, add the egg and mix through. Stir in the flour and salt. Press into slice tin.   

3.      To make the topping; beat the eggs and sugar together until thick, and blend in the cherries, nuts and coconut. Spread the mixture over the base and smooth the top. Sprinkle with the extra nuts.

4.      Bake for 20-30 minutes or until golden brown.   Cool slice in tin on a rack. Cut into bars or squares to serve.