Coconut and Raspberry Slice
"A delicious, melt-in-the-mouth slice. Perfect for when you're expecting someone special."
photo by Fairy Nuff
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
24 pieces
ingredients
-
Base
- 1 (250 g) packet sweet biscuits
- 125 g butter
- 1 cup raspberry jam
-
Topping
- 60 g butter, softened
- 2 tablespoons caster sugar
- 1 teaspoon vanilla essence
- 1 egg, lightly beaten
- 2 cups desiccated coconut
- 1⁄2 cup self-raising flour
directions
- Grease a 30 x 20 x 3 cm baking tin, and line with baking paper.
- Preheat oven to 180 degrees celsius.
- For the base, place biscuits into a food processor and process to fine crumbs.
- Add the melted butter to the crumbs and process until combined.
- Press the mixture firmly into the base of the tin using the back of a spoon.
- Spread the base with the raspberry jam.
- For the topping, cream the butter, sugar and vanilla essence until fluffy.
- Add the egg and fold in the coconut and flour.
- Sprinkle over the jam but careful not to press the topping onto the base.
- (It just looks better when baked) Bake for about 20 minutes.
- Allow to cool at room temperature then chill overnight.
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Reviews
-
This tasted great Susie-it would have been 5 stars except the base was just a bit too crumbly-next time I might reduce the amount of biscuits to 200gms.I found the jam a bit difficult to spread so I warmed it up in the microwave.A lovely slice,thanks for the recipe.
RECIPE SUBMITTED BY
Susie T
Teesdale, Victoria
I live in Australia but I am Spanish. I am a dressmaker by trade but find myself enjoying cooking more these days. I have a great collection of recipes, some from magazines and some my own which I would love to publish one day. Having had gestational diabetes two times in my pregnancies, I have now become challenged to create a book on low GI foods and recipes. I just need to get down and do it. I have slowly posted recipes and still have many more various recipes to post. I hope you like what I have so far.
