入门
Australian / New Zealand
Anzac Biscuits
来源: 传统
30 分钟24120 大卡
素食
Louise Cake
A short biscuit base spread with raspberry jam and covered with a coconut meringue that bakes to a crisp shell over a chewy middle — cut into fingers, and in New Zealand tins for a century.
来源
食谱提供 New Zealand home baking · 🏺 传统 · The biscuit tin on top of the fridge — golden syrup, cornflakes, coconut and a slice cut into squares, from the Edmonds cookbook that has been in every kitchen since 1908.
New Zealand · community cookbook — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a baked New Zealand sweet consisting of raspberry jam and a coconut topping over a base. Quantities and the part-bake instruction are this book's own.
Watch it being made · 3 videos
⏱ 60 分钟🍽 16 人份🔥 230 大卡🇳🇿 新西兰
清真素食
步骤
Beat the butter and base sugar, then beat in the yolks. Sift in the flour and baking powder and bring it together.
Press it into a lined 20 × 30 cm tin and bake at 180°C for 12 minutes, until just set and pale.
💡 Part-bake the base first. Jam and meringue on raw dough steam it and the bottom never crisps.
Warm the jam slightly so it spreads, and spread it thinly right to the edges of the hot base.
Whisk the whites to stiff peaks, then whisk in the meringue sugar a spoonful at a time until glossy. Fold in the coconut.
Spread the meringue over the jam, covering it completely, and rough the surface up with a fork.
Bake at 160°C for 25 minutes until the meringue is set and lightly coloured. Cool completely in the tin before cutting into fingers.
💡 小贴士
- Cover the jam completely with meringue. Any exposed jam boils, catches on the tin and burns black at the edges.
- Cool it completely before cutting or the meringue tears away from the jam. A hot knife wiped between cuts helps.
- Nobody is certain who Louise was. The name appears in New Zealand community cookbooks from the early twentieth century with no explanation.
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