Coconut raspberry slice

Coconut raspberry slice

By
From
The Margaret Fulton Cookbook
Makes
20
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 1/2 cups plain flour
90g chilled butter, diced
2 tablespoons sugar
pinch salt and baking powder
1 egg yolk
1 teaspoon vanilla essence
1-2 tablespoons water
squeeze lemon juice
1/2 cup raspberry jam
60g softened butter
1/4 cup sugar
1 egg
1/4 cup s.r. flour
1 1/2 cups desiccated coconut

Method

  1. Preheat the oven to 190ºC. Place the plain flour, chilled butter, sugar, salt and baking powder in a food processor and process, turning processor rapidly on and off, until butter the mixture resembles coarse breadcrumbs. Mix the egg, vanilla, water and lemon juice together and, with the motor running, pour quickly through the feed tube. Process until a ball of dough forms round the blade. Spread the dough evenly in the base of a 33 x 23 cm Swiss roll tin, lined with baking paper. If necessary, smooth out with the back of a spoon or hand, having first covered the dough with a sheet of cling wrap. Spread evenly with jam.
  2. Cream the softened butter and sugar until light and fluffy. Add the egg and beat well. Fold in the S.R. flour and the coconut. Spread evenly over the jam. Bake for 10 minutes, reduce heat to 180ºC and bake for a further 10–15 minutes, or until golden. Remove from tin and set aside for 10 minutes before cutting into squares and leaving to cool on a wire rack.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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