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.