Raspberry Coconut Slice

BASE

Plain flour                     - ¾ cup

Self-raising flour            - ¼ cup

Sugar                           - 2 tbs

Butter                           - 90 gms (3 ozs)

Egg                              - 1

Raspberry jam              - ½ cup

TOPPING

Egg                              - 1

Sugar                           - 2 tbs

Coconut                       - 1 ¼ cup

Beat egg and sugar together with fork, mix in coconut

METHOD

Combine sifted dry ingredients in basin, rub in butter, mix to a soft dough with lightly beaten egg. Press dough evenly over base of well greased (11” x 7”) tin. Spread evenly with jam, then topping. Bake in moderate oven 25 to 30 minutes or until golden brown. Stand 5 minutes before turning on to wire rack to cool. Cut when cold.