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Raspberry Squares 2


175 g butter; softened
225 g sugar
1 egg
1 teaspoon vanilla extract
350 g raspberry jam; or other fruit jam
300 g plain flour; + 1 tablespoon
1/2 teaspoon baking powder
1/4 teaspoon salt
50 g desiccated coconut
50 g chopped nuts

Cream together the butter and sugar. Add the egg and vanilla. Sift the flour, baking powder and salt and add to the creamed butter batter. Then add the coconut and nuts. The batter will be very thick. Grease and flour a 23 cm square tin. Put about two-thirds of the batter in the tin, spread the jam over it. Place the remaining batter on top. Bake at 180 C / 350 F / Gas 4 for 35-45 minutes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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