Some things are just meant to go together aren’t they? Salt & vinegar, cheese & pickle, raspberry & coconut…… Oh, glad you mentioned that one as that’s what’s on the menu today!
I’ve made this a few times now and it turns out delicious each time. Yes, there’s some baking in this one but it’s pretty fail proof! It’s great for picnics, bake sales or for sitting with your feet up, drinking a cuppa.
For the base
100g butter plus a little extra for greasing
200g Self-Raising Flour (sifted)
50g Caster Sugar
2 Egg Yolks
For the topping
5-7 tbsp Raspberry Jam
3 Egg whites
100g Caster Sugar
150g Desiccated Coconut
- Pre-heat your oven to 180 / 160 Fan / Gas Mark 4. Grease a piece of lining paper and place in your non stick baking tin (tin size should be approximately 8″ x 10.5″)
- In a large bowl, rub all 100g of the butter into all 200g of the flour until it resembles breadcrumbs and then add all 50g of the sugar. Once mixed together add the two egg yolks and 2 tbsp of cold water and mix together. It will become a very sticky dough, but have no fear, it’s meant to be like that so don’t panic and start adding flour!
- Tip the mixture into your lined tin. At this point you’ll probably be thinking the same as me…. “There’s no way this mixture will spread over the whole base of my tin!” Again, don’t worry, use the palm of your hand to gently press it and it will eventually cover the whole tin. Once you’ve given yourself a wee pat on the back spread the jam over the base. You can be as generous or skimpy as you like (yeh, I don’t know why you’d want to be skimpy either!) 5-7 tbsp is about right for most people.
- In a squeaky clean bowl whisk the egg whites until you can create soft peaks. Mix your 100g of Caster Sugar and 150g of Desiccated Coconut together in a separate bowl then fold this into your egg whites using a big metal spoon. You want to keep as much air in as possible so that’s why I mix the sugar and coconut together first. Spread this mixture over your jammy base and bake for approximately 20 minutes. You’re looking for the topping to be lovely and golden like this:
Leave to cool completely in the tin before cutting into squares, how many depends on how generous you’re feeling! It should be 21-25 pieces but it’s entirely up to you. If you can stop after scoffing a couple you should be congratulated! I never seem to be able to stop…. Especially the corner ones!! Enjoy.
Melanie, Food Adventurer.