Coconut And Raspberry Slice

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1 (250 g) packet sweet biscuits
• 125 g butter
• 1 cup raspberry jam
• 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

Recipe

• 1 grease a 30 x 20 x 3 cm baking tin, and line with baking paper.
• 2 preheat oven to 180 degrees celsius.
• 3 for the base, place biscuits into a food processor and process to fine crumbs.
• 4 add the melted butter to the crumbs and process until combined.
• 5 press the mixture firmly into the base of the tin using the back of a spoon.
• 6 spread the base with the raspberry jam.
• 7 for the topping, cream the butter, sugar and vanilla essence until fluffy.
• 8 add the egg and fold in the coconut and flour.
• 9 sprinkle over the jam but careful not to press the topping onto the base.
• 10 (it just looks better when baked) bake for about 20 minutes.
• 11 allow to cool at room temperature then chill overnight.