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.
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.
- 200g spelt flour (could swap out for plain flour or gluten free flour)
- 150g caster sugar
- 125g unsalted butter, chilled, cubed
- 3 eggs
- 1 teaspoon vanilla essence
- 250g raspberry jam (I love Bonne Maman)
- 200g desiccated coconut
- Preheat oven to 170˚C fan, 190˚C and grease and line a 3cm deep, square tin.
- Mix flour, 1/2 cup sugar and butter to resemble breadcrumbs.
- Add 1 egg and vanilla. Process to form a dough.
- Press dough into base of prepared pan.
- Bake until golden for 15 to 20 minutes.
- Spread jam over warm base.
- Whisk remaining eggs and remaining 1/2 cup sugar together. Stir in coconut. Spread over jam.
- Bake for 25 minutes, or until golden.
- Cool completely in pan. Cut into pieces.