Publications
Prep Time: 25
Servings: 24
Cooking Time: 60
Ingredients
- 520.00ml - self-raising flour
- 50.00g - ground almonds
- 200.00g - cold butter, cubed
- 350.00ml - light-brown sugar
- 50.00g - coconut
- 2.00 - eggs, beaten
- 450.00g - fresh or frozen raspberries
Method
These tasty treats are sweet surprises for the kids' lunchboxes.
Oven temperature: 180°C
1. Preheat the oven. Grease a deep baking tray (33 x 23 x 5cm) and line the bottom with greased baking paper.
1. Preheat the oven. Grease a deep baking tray (33 x 23 x 5cm) and line the bottom with greased baking paper.
2. Mix the self-raising flour and ground almonds in a mixing bowl. Use your fingertips to rub the butter cubes into the flour until the mixture looks like coarse breadcrumbs. Add the sugar and mix.
3. Spoon 125ml (85g) of the mixture into a smaller mixing bowl. Add the coconut to the mixture in the smaller mixing bowl.
4. Pour the beaten eggs into the remaining mixture in the larger mixing bowl and beat until mixed. Spread the mixture onto the bottom of the prepared baking tray and sprinkle the raspberries on top. Sprinkle the coconut mixture over the raspberries and bake for 45-60 minutes. Allow to cool in the baking tray and then cut into squares.
