Bounty slices

Ingredients for 1 servings:

• 140 g butter
• 200 g flour
• 70 g sugar
• 1 egg(s)
• 1 pinch of salt
• 200 g marzipan paste
• 100 g sour jam, e.g. raspberry or currant
• 250 g sugar
• 1 packet of vanilla sugar
• 1 dashes lemon juice
• 6 egg whites
• 200 g desiccated coconut
• 200 g chocolate glaze or couverture, dark

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

quick use of leftover protein

Crumble the butter, flour, and sugar with a pinch of salt and knead with the egg as quickly as possible to form a smooth dough. Cover with plastic wrap and let it rest in a cool place for 30 minutes. Preheat the oven to 180°C. Cut baking paper to the size of the baking sheet, roll out the dough directly onto it, trim off any excess edges, place it on the baking sheet, and prick it several times with a fork. Bake for 5 minutes, then remove from the oven and let it cool briefly. Roll out the marzipan as thinly as possible; this works best on baking paper. Spread the jam over the shortcrust pastry and place the marzipan sheet on top. If it’s not quite the right size, wait a moment, and when it’s softened, carefully pull it apart a little. For the topping, beat the egg whites with the sugar over steam until lightly foamy, stir in the lemon juice and desiccated coconut, and spread it evenly over the marzipan. Return the baking sheet to the oven for another 15-20 minutes. Caution: The desiccated coconut shouldn’t get dark, so it’s better to leave it in for too short a time than too long! Then remove them and immediately cut them into small diamonds, rectangles, or triangles and let them cool. They can also be cut out using a cutter, but this will result in a relatively large amount of waste. Dip the cooled cookies halfway into the chocolate coating and let them dry on a wire rack. The quantities given are for a standard baking sheet.