Ingredients

Base

• 2x cups plain flour
• 100g butter melted
• Zest of 1 lemon
• 1x tablespoon lemon juice
• 1x egg
• ½ cup white sugar

Filling

• 10x frozen raspberries, crushed (and still frozen)
• ¾ jar Myanbah Farm Watermelon and Raspberry Jam

Topping

• 2x cups desiccated coconut
• 2x eggs
• ½ cup white sugar
• Zest of one lemon
• 2x teaspoons lemon juice

Method

1. Preheat the oven to 180.C and line a biscuit pan with baking paper.
2. In a bowl, add the base ingredients and mix until combined.
3. Tip the mixture into the baking sheet and press down firmly to create an even layer.
4. Bake for 20 mins or lightly golden. You want it to be approximately ¾ cooked.
5. Place the frozen raspberries into a zip lock bag and crush with the back of a rolling pin. This will prevent large lumps in the slice. Be sure to use frozen berries, not fresh, as fresh berries tend to be more watery when cooked.
6. Top the base with ¾ jar Myanbah Farm Watermelon and Raspberry Jam and the crushed frozen berries.
7. In a separate bowl, mix the topping ingredients and use a fork to gently distribute the coconut mixture across the top.
8. Cook for 15-20 minutes or until the coconut layer is golden and toasted.