Raspberry Coconut Bars Recipe

These Raspberry Coconut Bars are super simple to make and with their shortbread base, raspberry jam middle and desiccated coconut topping, they are a combination of sweet, crunchy and tart in one portable dessert!


For the shortbread base:
1 1/2 sticks (170g) unsalted butter, left out of the fridge for 20 mins
1 3/4 cups (245g) plain flour
2 tbsp cornflour
3 tbsp icing sugar
Pinch of salt
1/2 tsp vanilla extract

For the topping:
12 oz (340g) jar of raspberry jam/preserves; I used seedless
1/2 cup - 2/3 cup (45g-60g) desiccated coconut, toasted if desired


  1. Preheat the oven to 180C/350F and grease and line an 8x8 inch square pan.
  2. Place butter, flour, cornflour, sugar and salt into a large bowl or the bowl of your stand mixer and mix on med-high speed for 3-4 minutes until you have coarse breadcrumbs and an even, crumbly mixture (see note for more info). Add in the vanilla extract and mix for around 30 seconds to incorporate it.
  3. Tip the shortbread into your prepared pan and press the mixture into a level layer with the bottom of a cup/spatula/clean hands. Press it in pretty hard! It should look smooth and tightly packed.
  4. Place in the oven for 12-15 minutes until slightly puffy and it feels slightly firm, you're not looking for any colouring at this stage.
  5. Visit Raspberry Coconut Bars @ anniesnoms.com for full instructions.

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