These are really tasty squares that are perfect for a tea or even a pot luck, always a hit when I make them, and easy to do! Can also be made with pineapple jam instead.
Original recipe makes 1 – 9×13 inch pan
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg, beaten
1 tablespoon milk
3/4 cup raspberry jam
1 cup confectioners’ sugar
1/4 cup butter
1 egg
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
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PREP
15 mins
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COOK
25 mins
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READY IN
45 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the flour, baking powder and salt. Cut in the butter until the lumps are smaller than peas. Mix in the egg and milk to form a dough. Press into the bottom of a 9×13 inch pan. Spread a layer of jam over the crust. In a medium bowl, cream together the confectioners’ sugar and remaining butter. Beat in the egg and vanilla then stir in the coconut. Spread evenly over the layer of jam.
- Bake for 20 to 25 minutes in the preheated oven, or until top is lightly browned. Cool before cutting into squares.
Nutrition
Calories: 144 kcal
Carbohydrates: 18.4 g
Cholesterol: 33 mg
Fat: 7.5 g
Fiber: 0.6 g
Protein: 1.3 g
Sodium: 124 mg