Makes 16 squares in a 21x21cm tin
You will need-
- 250g plain flour
- 1.5 tsp baking powder
- 50g ground almonds
- 280g granulated sugar
- 200g cold, cubed butter
- 25g shaved coconut
- 25g desiccated coconut
- 2 eggs
- 350g raspberries (you can also use frozen, just make sure you defrost them first)
Preheat your oven to 180C and then line your baking tin with greaseproof paper.
In a bit bowl, combine the flour, baking powder, ground almonds, sugar & butter. Using your finger tips rub the butter into the dry ingredients till you get a sandy consistency and it starts to come together. Take out 80g and place mix with the shaved & desiccated coconut. Mix together and put to one side.
Crack the eggs into the remaining crumble mixture and mix till it all starts to come together. All of this can be done in a food processor if you're short of time.
Place the mixture in your baking tin and smooth it down lightly before sprinkling the raspberries all over (keep a small handful aside for the top of the slice). Now evenly spread the coconut mixture on top and bake in the oven for around 40 minutes.
Because of the fresh fruit I recommend keeping the slices in the fridge but thats if they last past a day!