This year for Christmas I gave this to a friend as part of her family's Christmas Box.
It's a light sconey affair with a touch of almond, and coconut streusel topping.
Using a food processor makes this a speedy to make affair. I'm not keen on rubbing in (too many years spending my Saturdays` rubbing up scone mix in a cafe).
250g self raising flour
50g ground almonds
200g butter, diced
280g granulated sugar (ie not caster)
50g desicated coconut
2 medium eggs
50g ground almonds
200g butter, diced
280g granulated sugar (ie not caster)
50g desicated coconut
2 medium eggs
250g raspberries (I use a box of frozen ones)
Pre-heat your oven to 180c/GM4. Butter a brownie pan.
Tip flour, almonds, butter and sugar into a food processor & whizz until butter is evenly distributed. You could rub in by hand at this point.
Remove 85g of the 'breadcrumbed' mixture, stir in the coconut and put to one side. Add eggs to the mixture in the food processor & whizz quickly it doesn't need to be smooth.
Spread the mixture over the base of the tin. Scatter on the raspberries. Sprinkle with coconut mix and bake for 45 mins (check at 30mins) until firm to touch.
Cool in the tin. Slice and serve.
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