Spelt Raspberry Coconut Slice

Any Australian may remember your aunt, mum or granny making this for a family gathering. Yes, a much-loved classic Australian treat (my NZ friends claim it's their recipe), which is not only easy to make, it tastes good. With a crisp coconut topping, juicy raspberry centre and crunchy biscuit base. I have swapped out the plain flour to use Spelt flour when I wanted a wheat-free treat, so if you prefer an alternative healthy treat try this option. There are only 7 ingredients in this slice recipe.

Spelt flour is a good source of fibre. The texture is light and airy like wheat flour and can be substituted in baking cakes, cookies, pancakes and bread for a healthier alternative to wheat flour.

Ingredients

• Spelt Flour – 200g
• Castor Sugar – 150g
• Chilled and cubed unsalted butter – 125g
• Large eggs – 3
• Vanilla extract – 1 teaspoon
• Raspberry Jam (I love Bonne Maman)– 250g  
• Desiccated coconut – 200g  

Method

1. PREHEAT oven to 170˚C fan and grease and line a 3cm deep, square baking tin 20cm.
2. MIX the flour, 1/2 cup sugar and butter to resemble breadcrumbs. I use my stand mixer to make it easier. You could also use a handheld electric beater, use a large wooden spoon or mix with your hands.
3. ADD – 1 whole egg and vanilla. Process to form a dough.
4. PRESS dough into base of prepared pan.
5. BAKE –  until golden for 15 to 20 minutes.
6. SPREAD – jam over warm base.
7. WHISK – remaining eggs and remaining 1/2 cup sugar together. Stir in coconut. Spread over jam.
8. BAKE – 25 minutes, or until golden.
9. COOL completely in the tine before cutting into about 16-20 squares.

Sue Maree P Baking Tips

• FLOUR – swap out the Spelt flour for regular flour or gluten free flour. This recipe could also work with buckwheat flour.
• BUTTER – try freezer chilled non-dairy butter, I haven't made this recipe using this but I am sure it would work.
• RASPBERRY jam could be swapped out for your favourite flavoured jam.