Makes 20 pieces.
2 cups plain flour
1 cup castor sugar
125 g butter, chilled, cubed
1 teaspoon vanilla extract
3/4 cup raspberry jam
2 cups desiccated coconut
Preheat over to 180C, grease and line a 3 cm deep, 24cm x 30cm lamington pan
Process flour, 1/2 cup sugar and butter to resemble breadcrumbs, add 1 egg and vanilla, process to form a dough.
Press dough into base of prepared pan. Bake for 15-20 minutes, or until light golden. Spread jam over warm base.
Whisk remaining eggs and remaining 1/2 cup sugar together, stir in coconut, spread over jam. Bake for 25 minutes, or until golden. Cool completely in pan. Cut into pieces, serve.
150 g unsalted butter melted
1 1/4 cups sugar
3/4 cup cocoa
1/2 cup plain flour
touch of vanilla extract
Melt the butter, add to the sugar and cocoa, mix until combined, add vanilla extract
Beat in eggs, add flour
I also added some chopped walnuts (optional)
Bake in a lined tin at 150 C for about 30 minutes.
Cheers Shirley :)