Beautifully moist and light, these delicious squares are retro baking at its very best.
ALSO TRY: Coconut Cookies Recipe
- For The Base:
- 100g butter
- 200g self-raising flour
- 50g caster sugar
- 2 free-range egg yolks
- Zest and juice 1 lime
- 150g raspberry jam
- Icing sugar, to dust
- For The Topping:
- 3 free-range egg whites
- 100g caster sugar
- Zest 1 lime
- 125g desiccated coconut
- You Will Need:
- 20x20cm baking tin, lined with tinfoil
- Heat the oven to 180 C, gas 4. To make the base, in a large bowl, rub the butter into the flour, then stir in the sugar. Mix in the egg yolks, and the lime zest and juice. Alternatively, whizz everything in a food processor. Gather the mixture into a soft dough. Press evenly into the base of the baking tin, then spread the raspberry jam on top.
- To make the topping, in a clean bowl, whisk the egg whites to form soft peaks. Using a large metal spoon, fold in the caster sugar, lime zest and the coconut. Spread on top of the jam.
- Bake for 25 minutes or until the topping is golden. Cool in the tin, dust with icing sugar, then cut into squares.
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