Raspberry Coconut Slice 覆盆子果酱椰香片

Raspberry Coconut Slice

     Ingredients: 
      90g butter, softened
      95g caster sugar
      1 egg, about 70g
      35g self-raising flour
      100g plain flour
      1tbsp custard powder
      raspberry jam

      Coconut topping
      1 cup desiccated coconut (80g)
      40g caster sugar
      1 egg, lightly beaten, about 70g

      Method:

• Preheat oven to 180 deg C, Line a 11 x 7.5 inches rectangular pan, all sides up.
• Cream butter, egg and sugar together in a bowl with an electric mixer until light and fluffy.
• Sift in flours and custard powder and fold well with a rubber spatula to a soft dough. Spread dough into pan, followed by a layer of raspberry jam or any fruit jam of your choice.
• Combine coconut topping in a bowl with a hand whisk and sprinkle evenly over jam.
• Bake for 40 minutes or until golden and cool in pan before removing slicing.

       
       recipe adapted from the cookbook The Afternoon Tea Collection with some adjustments.