Coconut and Raspberry Slice

Recipe by Susie T
READY IN: 45mins
YIELD: 24 pieces




  • 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.