Keke rahipere me te kokonati Louise slice
MAKES 18 SLICES
TE PAPARANGA PIHIKETE THE BISCUIT LAYER
Kia 170 karamu pata kūteretere
170g softened butter
Kia haurua kapu huka one
½ cup caster sugar
Kia rua tōhua hēki (puritia te kahu mōte tāhungahunga)
2 egg yolks (reserve the whites for the meringue)
Kia kotahi kokoiti iho hūperei
1 teaspoon vanilla essence
He kini tote
A pinch of salt
Kiri rēmana pirahirahi
Finely grated lemon zest (of 1 lemon)
Kia hauwhā kapu puehu kanga
¼ cup cornflour
Kia haurua kapu kokonati pūti ½ cup dessicated coconut Kia kotahi kapu puehu parāoa 1 cup flour
1 Whakamahanatia te umu kia 170 te pāmahana. Heat oven to 170°C. Line a 20cm x 30cm tin with baking paper.
2 Whakapāhukahukatia te pata kūteretere me te huka one ki te mihini ranu mō te rima miniti kia tāhungahunga. Using electric beaters, beat the butter and caster sugar for 5 minutes or until light and fluffy.
3 Add the tōhua hēki (egg yolks), iho hūperei (vanilla essence), tote (salt) and kiri rēmana (lemon zest). Beat for
