Categories: March

Ingredients

• 7 tbsp raspberry jam
• 3 egg whites
• 150g caster sugar
• 150g desiccated coconut
• toasted coconut flakes, optional
• 100g butter, plus extra for greasing
• 200g self-raising flour
• 2 egg yolks

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease a deep, non-stick baking tin (about 17.5 × 27 × 4cm deep).

2. In a large bowl, rub the butter into the flour, then stir in 50g sugar. Mix in the egg yolks and 2 tbsp cold water to form a moist dough. Press evenly into the base of the tin, then spread the jam on top.

3. In a clean bowl, whisk the egg whites to soft peaks. Using a large metal spoon, fold in the remaining sugar and coconut. Spread over the jam, then scatter with coconut flakes, if using. Bake for 20 minutes, or until the topping is golden. Cool in the tin, then cut into 21 squares to serve.

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