Coconut And Raspberry Slice - cooking recipe

Ingredients

Base
1 (250 g) packet sweet biscuits
125 g butter
1 cup raspberry jam
Topping
60 g butter, softened
2 tablespoons caster sugar
1 teaspoon vanilla essence
1 egg, lightly beaten
2 cups desiccated coconut
1/2 cup self-raising flour

Preparation

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.