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!