“A delicious, melt-in-the-mouth slice. Perfect for when you’re expecting someone special.”
Ingredients
Base
1 (250g) packets sweet biscuits
125gbutter
1cupraspberry jam
Topping
60gbutter, softened
2tablespoonscaster sugar
1teaspoonvanilla essence
1egg, lightly beaten
2cupsdesiccated coconut
1/2 cupself-raising flour
Directions
Grease a 30 x 20 x 3 cm baking tin, and line with baking paper.
Preheat oven to 180 degrees celsius.
For the base, place biscuits into a food processor and process to fine crumbs.
Add the melted butter to the crumbs and process until combined.
Press the mixture firmly into the base of the tin using the back of a spoon.
Spread the base with the raspberry jam.
For the topping, cream the butter, sugar and vanilla essence until fluffy.
Add the egg and fold in the coconut and flour.
Sprinkle over the jam but careful not to press the topping onto the base.
(It just looks better when baked) Bake for about 20 minutes.
Allow to cool at room temperature then chill overnight.
Reviews
“This tasted great Susie-it would have been 5 stars except the base was just a bit too crumbly-next time I might reduce the amount of biscuits to 200gms.I found the jam a bit difficult to spread so I warmed it up in the microwave.A lovely slice,thanks for the recipe.”
