This traditional raspberry jam and coconut slice is just like Nana's. It's great for an easy dessert, or it makes a lovely sweet treat to have with afternoon tea.
Ingreadient:
- 125g (1/2 block) Fairy margarine, softened
- 110g (1/2 cup) caster sugar
- 1 egg
- 225g (1 1/2 cups) self-raising flour, sifted
- 90g (1 cup) desiccated coconut
- 110g (1/2 cup) caster sugar
- 1 egg
- 1/2 teaspoon vanilla essence
- 2 tablespoons raspberry jam
Direction:
- Preheat oven to 180°C. Line a 20cm square sandwich tin with baking paper
- Cream Fairy and sugar together until light and fluffy. Beat in the egg and fold into the flour
- Press the mixture into prepared tin
- Combine coconut, sugar, egg and vanilla together, mix well
- Assembly: Spread the raspberry jam over the base and spread the coconut mixture evenly over the top
- Place into the oven and bake for 15-20 minutes or until golden brown
- Cool in tin and cut into squares
