Скачать или смотреть COCONUT RASPBERRY SLICE - simpley cooking

COCONUT RASPBERRY SLICE:    • COCONUT RASPBERRY SLICE - simpley cooking  
SEE RECIPE BELOW:
http://theitaliancookingclass.com/pro...
http://astore.amazon.com/theitalianc0...


Here is a delicious treat for afternoon tea. Coconut, Raspberry Slice. Simple to make and tasty too! Using simple wholesome ingredients, this slice will be a hit. Try our coconut raspberry slice today from the simpleycooking channel.


INGREDIENTS:

1 x cup plain flour
1/2 x cup self raising flour
1/2 x cup icing sugar
150 x grams butter (room temperature if using a mixer or from the fridge if using a food processor)
1 x egg yolk
1/2 x cup raspberry jam

TOPPING:

1/2 x cup caster sugar
3 x eggs
3 x cups desiccated coconut


METHOD:

-preheat oven to 180 degrees celsius
-brush a 23cm square cake pan with oil or melted butter and line the base with baking paper, extending over the sides
-place the flours, butter and icing sugar in a food processor (we used a standing mixture to achieve the same results). Using the pulse action, process for 30 seconds or until mixture resembles breadcrumbs
-add the egg yolk and process until the mixture forms a soft dough
-press the dough with your hands into prepared tin (you can slightly wet your fingertips to help press the dough evenly)
-refrigerate for 10 minutes
-bake for 15 minutes or until golden, remove from oven and allow to cool
-spread jam over cooled base
-to the make the topping, place the sugar and eggs in a mixing bowl and whisk until combined
-stir in coconut till even
-spread the coconut mixture over the jam, pressing gently with a spatula or with the back of a spoon
-bake for 20 - 30 minutes or until lightly golden (note that different ovens may cook quicker, particularly if they are fan forced)
-remove from oven and allow to cool
-cut into squares or fingers when cold

COCONUT RASPBERRY SLICE:    • COCONUT RASPBERRY SLICE - simpley cooking