Jammy coconut squares

Step 1/6

• 27¾ g potatoes (peeled)

• nonstick pan

Set the oven to 180°C and boil the potatoes in a pan.

Step 2/6

• ⅛ tbsp milk

• potato masher

Drain the potatoes, add the milk and mash them until smooth.

Step 3/6

• 27¾ g butter (room temperature)
• 27¾ g sugar
• ⅛ tbsp vanilla extract
• ⅓ eggs (large)

• hand mixer with beaters

Cream the butter and the sugar,then moderately beat in the eggs and vanilla extract.

Step 4/6

• 27¾ g gluten-free flour

• baking tin
• oven

Fold in the flour and mashed potato,then spoon into the tin and bake for 45 mins.

Step 5/6

• ⅔ tbsp strawberry jam (for coating)
• ¼ tbsp unsweetened coconut flakes (for coating)

When ready take out of the oven,spread the jam over the top of the warm sponge and sprinkle with coconut.

Step 6/6

Cool, then cut into squares.

Enjoy your meal!