Monday, 19 May 2014

Coconut and raspberry jam pastry

This is a great quick back for this time of year. I have made it twice just this last month and had many compliments for it at a family bash the other week.

1 shortcrust pastry case (or ready roll)
5 tbsp raspberry jam
85g butter
85g caster sugar
2 eggs
85g desiccated coconut
20g self raising flour
Icing sugar to dust

Preheat the oven to 180c (160c fan).

Spread the jam evenly over the pastry case.

In a bowl mix all the ingredients together and spread on top of the jam.

Bake for 35-40 minutes or until golden brown.

Once cool dust with icing sugar.


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