Raspberry squares

  • Time cooking time: 30 minutes
  • Yield about 16 squares


    1 cup all-purpose flour
    1 teaspoon baking powder
    2 tablespoons icing sugar
    1/2 cup butter, melted
    1 egg, beaten
    1 tablespoon milk
    1/2 cup raspberry jam
    1 egg
    1 cup brown sugar
    4 tablespoons melted butter
    2 cups angel flake coconut


    Preheat oven to 350 degrees.
    In a large mixing bowl, mix flour, baking powder, sugar and butter. Beat in the egg and milk.
    Spoon and press into a buttered 9-inch square pan. Bake for 10 minutes.
    Spread raspberry jam over warm crust. In a medium mixing bow, beat the egg with brown sugar, melted butter. Stir in the coconut.
    Spoon evenly over raspberry jam.
    Bake for about 30 minutes or until lightly brown.
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