Take a pack of shortbread biscuits and make a scrumptious creation in the form of this berry-licious slice! You can use frozen raspberries & enjoy it all year.
Ingredients
Method
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Process biscuits in a food processor until finely crushed. Transfer to a large bowl. Stir in coconut, sugar, our and butter until well combined. Press firmly over base of prepared pan. Sprinkle over raspberries.
To make topping, whisk all ingredients in a jug until smooth. Pour over raspberries.
Cook in a moderate oven (180C) for about 40 minutes, or until topping is just set. Remove from oven. Cool in pan. Refrigerate for about 4 hours, or overnight until cold.
To serve, cut into squares.
This recipe originally appeared on New Idea Food
