This is a recipe I haven’t managed to attempt yet, and I’m practically bouncing off the walls with excitement at the thought of finally giving it a whirl. When I say this cookbook my Papa compiled is a brick, I mean it could easily double as a paperweight or, should the need arise, a weapon against rogue food critics! While I was flipping through the pages to hunt down a recipe I’ve actually tried before, I stumbled upon this culinary treasure, and let me tell you, it sounds scrumptious enough to make my taste buds do a happy dance. Once my grocery store finally decides to restock their shelves and I can snag some raspberry jam, which, let’s be honest, is basically the nectar of the gods, I will absolutely be whipping up these delightful treats. I can already envision the glorious aroma wafting through my kitchen, seducing my neighbours into thinking I’m a master chef when really, I’m just winging it! Alrighty, let’s roll up our sleeves and embark on this culinary escapade together—aprons at the ready!
Raspberry Bars
Ingredients
Equipment
Method
- Preheat oven to 350
- Combine 1 egg, flour, butter, milk, 1 tbsp sugar and 1/4tsp vanilla together.
- Line an 9×9 pan with parchment paper, leaving an overhang to make removal of the bars easier.
- Press the dough into the pan, insuring it is evenlly spread across the whole pan.
- Bake the crust for 15-20 minutes, or until lightly golden.
- Combine egg, sugar, shredded coconut and vinalla.
- Spread Raspberry jam on the the crust.
- Sprinkle the coconut mix on top of the jam and crust.
- Bake for 30-35 minutes or until cooked throughout, being sure to not burn the coconut layer.
- Allow to cool completely before removing from pan to allow the bars to fully set.
- Use a large and sharp, non-serrated knife, cut into 16 bars.
Notes
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