Coconut & Blackberry Slices
Ingredients
For the base
125/4.5 oz unsalted butter
60g/2.25 caster sugar
2 eggs
1 tsp vanilla extract
185g/6.5 oz plain flour
1 tsp baking powder
60ml or 2.25 fl oz milk
For the filling
175gm/6.25 oz blackberry jam
250gm/8.75 oz blackberries
For the topping
100gm/3.5 oz unsalted butter
5 tbsp caster sugar
1 egg
225 gm/8oz desicated coconut
60gm/2.25 oz plain flour
- Preheat oven to 180C/350F/Gas mark 4.
- To make the base, cream the butter and sugar in a bowl until light and fluffy.
- Add the eggs and vanilla extract and stir to combine. Sift the flour and baking powder into the bowl and stir in with the milk.
- Flour your hands and press the base evenly into a greased and lined 30x20cm/12x8" baking tin. Spread the base evenly with jam and sprinkle with blackberries.
- To make the topping, cream the butter and sugar in a bowl until light and fluffy. Add the egg and beat until combined.
- Stir in the coconut and one tablespoon of sifted flour. Spread the topping evenly over the blackberries.
- Bake the slice for 30mins, or until golden brown. Cover with foil and cook for another five mins. Remove from the oven and allow to cool in the tin for ten minutes. Cut into rectangles.
Recipe originally by Bill Grainger
Photo by Jo Wells
