This Raspberry Slice is definitely an ‘oldie but a goodie’. The wonderful combination of sweet raspberry jam with a coconut topping and biscuit base is hard to resist for anyone.
Raspberry Slice Recipe
Beat ¼ lb butter and ¼ cup sugar to a cream. Add 1 beaten egg, then 1 ½ cups S.R. flour. Butter a flat tin, put mixture in, press out flat with fingers and spread with raspberry jam. Beat 1 egg, ½ cup sugar, 1 cup dessicated cocoanut, and spread on top of the jam with a fork. Bake fifteen minutes in a good oven.
Recipe from “The Barossa Cookery Book” circa 1940’s
Modern Notes
- While the recipe is particularly nice with raspberry jam, any berry jam could be substituted.
- A ‘good’ oven would be a moderate oven – 180C (350F)
- A suitable tin size is approximately 28 x 18cm
- Once the slice is removed from the oven, allow it to cool slightly then cut into squares
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