Raspberry coconut slice

afternoon-tea

...

Some words: This is Georgie McLeod's recipe. Yvonne wrote this out for me; I have never made it but she made it all the time. Another fav. I'm not sure if the cups are old school tea cups or actually metric baking measuring cups. I've just made this with metric cups and the mix was dry; I had to add some milk to make it come together. Wen 20th Nov 2020.

Added: 17th August, 2020

Credit: Georgie McLeod (RIP)

Ingredients

2 cups flour
½ cup sugar
2 large eggs
125g butter
1/3 cup sugar extra
2 cups coconut
¼ cup raspberry or other jam

Method

Set oven to 180ºc moderate
Grease and line square or rectangular slice tray
Mix flour and sugar together and rub in chopped butter. Add one of the eggs and mix to dough; do not over work the dough. Add a little milk if the mix is dry.
Press and smooth out pastry base into prepared slice tray then spread with your fav berry (or apricot jam)
Mix coconut, extra sugar and lightly beaten egg until all combined
Spread over pastry base
Bake in moderate oven for approximately 30 minutes, or until lightly browned on the top and the pastry base is cooked through