RASPBERRY-CHIA COCONUT SLICE

MAKES 18 CUPS PREP + COOK 50 MINS + STANDING + COOLING

◆ 90g butter, softened

◆ ½ cup caster sugar

◆ 1 egg

◆ 2/3 cup plain flour

◆ 1/ cup self-raising flour

3 RASPBERRY-CHIA JAM

◆ 250g fresh or frozen raspberries

◆ 1 tbsp white chia seeds

◆ 2 tsp pure maple syrup COCONUT TOPPING

◆ 2 eggs

◆ 2 cups desiccated coconut

◆ 1/3 cup caster sugar

1 RASPBERRY-CHIA JAM Process raspberries until a smooth puree forms. Transfer to a small bowl and stir in chia and maple syrup. Stand 20 mins or until thickened.

2 Meanwhile, preheat oven to 180°C. Grease a 19cm x 29cm slice pan. Line with baking paper, extending paper 5cm over long sides.

3 With an electric mixer, beat butter, sugar and egg in a small bowl until light and fluffy. Stir in sifted flours in two batches.

4 Spread pastry mixture over base of pan. Spread raspberry-chia jam evenly over top.

5 COCONUT TOPPING Beat eggs lightly with a fork, stir in coconut and sugar until well combined. Spread topping over jam.

6 Bake slice 35 mins or until base is cooked and top is golden. Cool in pan. Cut into 18 squares or rectangles.