Roll or press the biscuit pastry out thinly to cover the base of a lightly
greased lamington tin (about 7" x 11", or 18 cm x 28 cm), and put this in
the refrigerator to chill while you prepare the filling
Beat the egg yolks well, then add the sugar, melted butter and jam
Beat a few minutes more, then mix in the coconut and peanuts
Beat the egg whites until stiff and fold them into the mixture with the corn
Spread this mixture over the top of the pastry and bake in a moderate oven
(350o F or 180o C) for about 40 to 45 minutes
Allow to cool slightly, then cut into slices
Chris says: This easy to make recipe
can help you whip up a
tasty batch of fresh biscuits in
no time at all.
And if you store any unused slices in an airtight container, they'll keep
for quite awhile too.
Store any unused peanut slices in an airtight container. If you put them
into the fridge or freezer, they can last quite a long time.