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RASPBERRY & COCONUT SLICE<br />
Ingredients:<br />
1 cup plain flour<br />
65g butter, chopped coarsely<br />
1 egg yolk<br />
2 tbsp water, approximately<br />
¼ cup raspberry jam<br />
1 cup desiccated coconut<br />
1 egg, beaten lightly<br />
¼ cup caster sugar<br />
Method:<br />
1. Place flour in a medium bowl; rub in butter using fingertips. Add egg yolk and enough of the<br />
water to make a firm dough when ingredients are pressed together using hands.<br />
2. Turn dough onto a lightly floured surface, knead gently until smooth. Place dough into a 20cm<br />
x 20cm greased pan. Use a glass to roll dough evenly over base of pan (or use fingertips).<br />
3. Bake in NuWave oven, on 5cm rack, for 20mins or until browned lightly; stand for 10min.<br />
4. Spread jam evenly over pastry.<br />
5. Combine coconut, egg and sugar in medium bowl; mix using fork until all the coconut is moist.<br />
Spread coconut mixture over jam; do not flatten.<br />
6. Bake in NuWave oven on 5cm rack for 8 minutes until golden brown. Allow to cool in pan. Cut<br />
into squares.<br />
An old favourite that still wins hearts!<br />
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