RASPBERRY COCONUT SLICE

- 1 cup plain flour

- 1 cup self-raising flour

- 1/4 tsp salt

- 1/4 lb butter (softened)

- 1 1/2 cup white sugar

- 3 eggs

- 1 1/2 cup desiccated coconut

- 1/2 cup Mitch's Preserves jam of choice

 

BASE: Sift flours and salt together. Cream butter and 1/2 cup sugar, add 1 beaten egg. Sift in flours to combine (very dry mixture). Press into lined tin. Bake in moderate oven for 10-15 minutes or until base is golden.

Spread the hot base with your favourite Mitch's Preserves jam.

TOPPING: Combine remaining sugar, coconut, and 2 beaten eggs. Spread mix over jam base with fork. Bake for a further 15-25 minutes or until topping is crunchy and golden.