Raspberry and Coconut Tray Bake

Need a crunchy snack for the weekend, give this easy traybake a try. There's no rolling or cutting biscuits and the topping is wholesome and crunchy. Be warned it's very sweet and morish! It also makes a great pudding for children, served with a dollop of vanilla ice-cream.

175g flour
125g diced butter
50g icing sugar
1 small bottle raspberry jam (or your favourite)

Topping
80g dark brown sugar
50g coconut
1/2t cinnamon
1/2 cup flaked almonds
1/2 cup oats
50g diced butter

Preheat the oven to 180C. Grease the base of a brownie tin (25 x 20cm)
Place the flour, butter and icing sugar in a food processor. Pulse until the mixture resembles breadcrumbs. Remove and work together quickly with your hands. Press into the base of the baking tin.
Bake for 15 mins or until golden. Allow to cool slightly.

Mix the ingredients for the topping in a bowl and rub together with your fingertips.
Spoon the jam or compote over the shortcake base and scatter the topping over this.
Bake for 15-20 minutes. Cool and cut into squares.

Tip: I often use my homemade strawberry jam recipe for this. I recently used chopped pecan nuts for the topping and they were delicious.