Coconut And Raspberry Slice
Ingredients
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
916
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).