Crispy Coconut Squares

Well, don’t these sound and look yummy? I love this sort of bake. Another recipe taken from the old Echo booklet, with a few alterations from me. As you do! 

You will need a 7 x 11 inch tray bake tin, at leach 2 inch high. Pre heat your fan oven to 160C

In two parts: The base

6 oz SR flour

3 oz softened butter

4 oz caster sugar

In a medium bowl, rub the butter into the flour until it resembles fine breadcrumbs, then add the sugar. Tip not the base of your prepared tin and press down and level off - easy with the back of a spoon. Bake for 20 mins.

Meanwhile…

The topping:

6 oz light muscovado sugar

2 oz softened butter

2 large eggs

4 oz desiccated coconut

4 oz raisins or sultanas

3 oz chopped walnuts

2 oz quartered glacé cherries

2 tablespoonfuls cornflour

1 teaspoonful vanilla extract or bean paste

In a medium bowl, place the sugar, eggs and butter and beat until smooth. Add the rest of the ingredients and mix well, then spoon over the partially cooked base. Return to the oven for another 25-30 mins.

Cool in the tray for a short while then cut into squares and place on a cooling rack. Wow, just lovely.

Keeps well for a few days, but that is not likely!