A favourite from childhood, this slice is delicious for afternoon tea or in a lunchbox. It is chewy, crunchy and sweet all in one!
-1/2 cup of vegan butter (we use Nuttelex) at room temperature
-1 1/2 cups of self raising flour
-1 cup of coconut
-1 1/2 cups of sugar
-Equivalent of 2 eggs using Orgran egg replacer
-Raspberry Jam (preferably room temperature)
-Line a small slice tray.
-Beat the butter and 1 cup of sugar until creamy.
-Make up your egg replacer for one egg - combine 1 teaspoon of powder and 2 tablespoons of water and mix. Add to the butter and sugar and mix.
-Add the self raising flour and stir. The mix will become like shortbread and stick together. If you find it is too dry, you can add a small amount of soy milk.
-Using your hands, press the mix into the slice tray. It will rise during baking, so allow room for this and the raspberry topping.
-Spread a thin layer of raspberry jam over the shortbread mix. It will melt in the oven so it doesn't matter if the jam isn't even.
-In another bowl, make up egg replacer for the equivalent of one egg. Add 1/2 cup of sugar and coconut. Mix thoroughly and place a layer of the mix on top of the jam shortbread.
-Bake for approximately 30 minutes or until the shortbread layer is cooked and the topping is browning and crunchy.