This is one of those recipes that does exactly as it says on the tin! Coconut and raspberry is one of my favourite flavour combinations and this reminds me of a childhood treat that my parents would get me after school. I have tried with a variety of bases (a biscuity base, a spongy base and the crumble base of this recipe) and this is easily my favourite. If you want something a little different, they also work very well with a thin layer of apricot jam.Print this Recipe
- 2¾ ounces / 75g plain flour
- 2½ ounces / 70g oats
- 3 ounces / 85g soft light brown sugar
- 3/8 of a teaspoon of bicarbonate of soda
- pinch of salt
- 2¾ ounces / 75g unsalted butter, melted
- 4½ ounces / 125g raspberry jam
- 2 large eggs, lightly beaten
- 1 teaspoon of vanilla extract
- 3 ounces / 85g desiccated coconut
- 2¾ ounces / 80g soft light brown sugar
Pre heat the oven to 350°F / 180°C (320°F / 160°C fan).
To prepare the base, mix the flour, oats, sugar, bicarbonate of soda and salt in a bowl.
Melt the butter in a small saucepan before pouring into the dry ingredients and combine well until you have a crumbly dough mixture.
Put the dough mixture into a 8 x 8-inch / 20 x 20cm silicone baking tray and press it down so it is packed tightly in the bottom of the tray.
Spread the jam evenly over the base.
Mix the remaining ingredients in a bowl and spread evenly over the jam.
Bake in the oven for 27 minutes.
Allow to cool completely before cutting into squares.
Coconut and raspberry squares belong to the category of foods known in the USA and elsewhere as dessert bars, prepared in a pan and baked in an oven, and for many years the home-produced staples of bake sales and birthday treats until Betty Crocker introduced them to the commercial market in 1993.Print this Recipe
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