Coconut And Raspberry Bars

Name: Coconut And Raspberry Bars
Ingredients: 750 g frozen raspberries; 500 ml cranberry juice; 500 g jam sugar; 400 g plain flour; 1/2 tsp baking powder; 250 g butter, diced; 2 None eggs; 275 g caster sugar; 600 ml creme fraiche; 400 g desiccated coconut

10 ingredients

4 steps

Ingredients

750 g frozen raspberries
500 ml cranberry juice
500 g jam sugar
400 g plain flour
1/2 tsp baking powder
250 g butter, diced
2 None eggs
275 g caster sugar
600 ml creme fraiche
400 g desiccated coconut

Directions

1

Bring raspberries, cranberry juice, 2 1/2 cups sugar and pectin to a boil and cook for 3 mins. Allow to cool then pour into a shallow dish and chill for 2 hours.
2

Combine flour, baking powder, butter, eggs, 2/3 cup sugar, 1 tbsp cold water and a pinch of salt and knead until smooth. Wrap in plastic wrap and chill for 30 mins.
3

Preheat oven to 325°F. Grease and flour a 15x13 inch rimmed baking tray. On a floured work surface, roll out pastry into a 15x13 inch rectangle and lay in the tray. Bake for 10 mins.
4

Meanwhile, combine creme fraiche, coconut and remaining sugar. Remove cake from oven and spread raspberry mixture over top. Cover with coconut cream and bake for another 35-40 mins. Let cool on a wire rack then cut into 24 squares.