Ingredients

• Raspberry Coconut Slice Mix
• 90G (6 TBSP) COLD Butter or Margarine
• 2 Medium eggs
• 4 HEAPED tbsp Raspberry jam (Or any jam of your choice)
• 1 tbsp Boiling water

Method

1. Preheat your oven to 170°C fan forced (340°F). Grease and line an 18x18cm (7×7 inch) tray.
2. The Biscuit Base!
   Use your fingers to rub together the Biscuit Base Mix and Margarine (or butter) until it forms a rough dough. Roll out the dough or press evenly into the prepared tray and bake for 15 minutes.
3. The RASPBERRY jam & coconut Top! Whisk together the Eggs and Coconut sachet until well combined and set aside. Warm Jam and Water in a microwave-safe bowl for 1 minute, or until the jam is liquefied.
4. PUT it ALL Together and BAKE AGAIN!
   Pour the jam onto the cooked Biscuit Base and spoon the coconut mixture on top—don’t worry about making it perfect, a rustic finish looks beautiful once baked. Return the tray to the oven and bake again for 15-20 minutes, or until the edges are golden. Allow the slice to cool in the tray before cutting it into squares, and enjoy!