Coconut and Raspberry Slice

A delicious, melt-in-the-mouth slice. Perfect for when you're expecting someone special.

• Ready In: 45 mins
• Yields: 24 pieces

Ingredients

• Base

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

• Topping

• 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

Directions

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.