- 2 cups cake flour
- 1/2 cup ground almonds
- 1/2 cup desiccated coconut
- 1 cup brown sugar
- 1 tsp baking powder
- Pinch salt
- 230g diced cold butter
- 1 egg, beaten
- 3 cups fresh raspberries
- 1/2 cup icing sugar
- 1 Tbsp corn flour
- Juice and zest of 1 lemon
- 2 cups sliced almonds
- 2 Tbsp icing sugar
- 2 Tbsp melted butter
PreparationPreheat oven to 180 degrees then line a deep rectangular baking tin.
Mix together flour, almonds, coconut, sugar, baking powder and salt.
Using your fingers, rub in the butter until the mixture resembles breadcrumbs.
Mix in the egg then press the dough in an even layer into the baking tin.
Toss together the raspberries, icing sugar, corn flour and lemon juice and zest then press onto the dough.
Mix together the flaked almonds, icing sugar and butter then spread evenly over the berries
Bake for 45 minutes or until the cookie base is golden and baked through – if the almonds on top brown too quickly, cover with foil and continue to bake.
Cool completely before cutting into squares.
Dust lightly with icing sugar before serving