COCONUT RASPBERRY SLICE

COCONUT RASPBERRY SLICE



INGREDIENTS
1½ CUPS (225G) SELF-RAISING (SELF-RISING) FLOUR
½ CUP (40G) DESICCATED COCONUT,
½ CUP (110G) CASTER (SUPERFINE) SUGAR
125G UNSALTED BUTTER, CHOPPED AND MELTED
1 EGG
1 CUP (320G) RASPBERRY JAM
TOPPING
1 CUP (80G) DESICCATED COCONUT
1 CUP (75G) SHREDDED COCONUT
2 EGGWHITES
2 TABLESPOONS CASTER (SUPERFINE) SUGAR

METHOD
Preheat the oven to 180°C (350°F). Place the flour, desiccated coconut, sugar, butter and egg in a large bowl and mix until combined. Using the back of a spoon, press into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper

next instruction : www.donnahay.com.au

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