Recipe of the Week: Raspberry and Coconut Squares
A nice and easy treat to make for an afternoon indulgence.
A nice and easy treat to make for an afternoon indulgence with a cuppa are these raspberry and coconut squares.
Based on the idea of a millionaire shortbread square, this is basically the same concept but made with different ingredients.
They are delicious and a little lighter and have a nice summer feeling.
If you want to be a little extravagant then find some freeze-dried raspberries and sprinkle on top with the white chocolate chips.
- 200g digestive biscuits
- 115g butter
- 350g dried coconut
- 1 tin condensed milk
- 50g chopped pecans
- 300g raspberry jam
- 75g dark chocolate
- 50g white chocolate chips
Place the digestive biscuits in a food processor and whizz until you have crumbs.
Melt the butter and add it to the crumbs and stir well.
Press the mixture into a square 12” baking dish, greased with butter.
Place in a preheated oven at 180oc for 20 minutes, then remove, allow to cool in the tin for a few minutes before removing and cooling completely on a wire rack.
Meanwhile, mix the condensed milk with the dried coconut. Cook in a small saucepan over a low heat for 7 to 8 minutes until bubbling.
Be sure not to burn the mixture and stir continually until removed. Cool slightly and continue to stir well.
When the base is cool place on a square chopping board and spread with the coconut and milk mixture then the raspberry jam, followed by the chopped pecans.
Melt the dark chocolate in a bowl over simmering water and stir until smooth.
Drizzle the warm chocolate all over the walnuts in a haphazard manner, then sprinkle with white chocolate chips.
Cut into squares and pop into the fridge to chill until set.
