Ingredients:
3/4 cup flour
1/4 cup self rising flour
2 tablespoons sugar
90 g butter
1 eggs
1/2 cup raspberry jam ( other jams too!)
1 eggs
2 tablespoons sugar
1 1/4 cups coconut
Directions:
Combine first three listed dry ingredients in a bowl. Rub in the butter.
Mix into a soft dough with one lightly beaten egg.
Press the dough evenly over the base of a well greased 28 x 18 cm tin. (A metal spoon works well here).
Spread the jam evenly over the dough.
Topping: Beat the second egg together with the sugar. Mix in the coconut.
Spread the topping evenly over the dough and jam.
Bake in a moderate oven for 25 – 30 minutes. (Until golden brown).
Cut in tin when cool.
Servings: 16
Time preparation: 15 min.
Time total: 40 min.