This recipe was handed down to us by our mother.  We have no idea where this recipe came from however, It’s something she’s made for as long as we can remember so let’s just call it ‘Mum’s Old Time Raspberry Slice’.

Now, unless you use sulphite-free desiccated coconut for this recipe, it won’t be additive-free!

Sulphites can be fatal to asthmatics!  If you suffer from any respiratory type issues, then please stay away from them.  A lot of people don’t know that they can be found in many dried fruits as well as desiccated coconut.  You can find out more about Sulphites and many more through the App.

You can use store-bought jam for this recipe however, making your own jam is so much better, we have our very own beautiful additive-free raspberry and strawberry jam recipe as well as many more.

February 20, 2018
  • 10m
  • 35m
  • 45m
  • 1

Ingredients

Base

  • 100 g butter
  • 100 g raw sugar
  • 1 egg
  • 210 g self-raising flour
  • 1/2 c raspberry jam

Topping

  • 100 g raw sugar
  • 2 egg
  • 160 g desiccated coconut

Instructions

Thermal Cooking Method

  1. Preheat oven to 180°C and line a slice tin or tray with baking paper.
  2. Add sugar to mixing jug and blitz for 3 seconds/speed 9, insert butterfly tool and add softened butter.
  3. Cream butter and sugar using butterfly, 10 seconds/speed 3 (check after 10 seconds). You will need to scrape down the sides and repeat this step 3 - 4 times. You want the mixture pale and creamy.
  4. Add egg and beat for a further 3 seconds/speed 4.
  5. Scrape down sides and add flour. Mix for 10 seconds/speed 4.
  6. Remove the butterfly tool.
  7. Tip mixture into prepared tin and press firmly. Slightly wet your fingertips with water so the mixture doesn't stick.
  8. Bake in oven for approx. 15 minutes.
  9. After 15 minutes, leave slice in the tin and remove from the oven. Place on a wire rack to cool.

Topping

  1. In a clean dried bowl blitz sugar for 3 seconds/speed 9.
  2. Add all other topping ingredients and mix 15 seconds/speed 4/reverse.
  3. Spread jam on top of cooked base and then sprinkle on topping.
  4. Bake in oven for 20 minutes.
  5. Allow to cool in tin on a wire rack before slicing.

Traditional Cooking Method

  1. Preheat oven to 180°C and line a slice tin or tray with baking paper.
  2. In a food processor or using electric beaters, beat sugar and butter together until soft and creamy.
  3. Add eggs and beat for a further minute.
  4. Scrape down sides and add flour. Mix with a wooden spoon until mixture is well combined.
  5. Tip mixture into prepared tin firmly. Slightly wet your fingertips with water so the mixture doesn't stick.
  6. Bake in oven for approx. 15 minutes.
  7. After 15 minutes, leave slice in the tin and remove from the oven. Place on a wire rack to cool.

Topping

  1. In a clean bowl mix all topping ingredients until incorporated.
  2. Spread jam on top of cooked base and then sprinkle on topping.
  3. Bake in oven for 20 minutes.
  4. Allow to cool in tin on a wire rack before slicing.

Nutrition

  • 12