Raspberry and Coconut Slice

This easy, festive and tasty treat is fantastic with a cup of coffee or tea anytime of day. I’ve never eaten so many Slices, Bakes, Biscuits or Cakes before Ballymaloe.  Having tea is a natural part of daily life here and always includes some type of delicious morsel – the hard part is trying not to pile up one’s plate.

Makes 24 (tiny squares)

For the Base

6 ounces soft butter, salted

6 ounces castor sugar or granulated

2 eggs, preferably organic ( says Darina)

6 ounces self-raising flour

For the Icing

raspberry jam, preferably homemade

unsweetened desiccated coconut

Preheat oven to 350°F.  In a 10×7 inch swiss roll tin grease lightly with sunflower or similar oil.

Put butter, castor sugar, eggs and self-raising flour in a food processor.  Pulse just to blend.  Spread evenly in swiss roll tin and bake for 20-25 minutes or until golden brown.  Cool.  Spread the top with raspberry jam and sprinkle with coconut.  Cut into 1 inch squares.  Store in airtight container if you have any leftover!

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