So, husband was away camping with the boys (in the rain) and it would have been very easy to sit on the sofa all day with the dog and tv. Well, actually that's what I did for most of it until springing into action to make these little beauties.
I added the raspberries to the recipe because they give a good tang to offset the sweetness - but avoid if you're dieting. AVOID. To be honest, it's probably better to get someone else to make them for you so you're ignorant of the butter and sugar content.
Ingredients:
200g unsalted butter
275g plain flour
200g castor sugar
1/2 tsp bicarbonate of soda
300g lemon curd
300g fresh raspberries
50g desiccated coconut
How to make it:
1. Pre-heat the oven to 190 C or gas mark 5.
2. Cream the sugar and butter with a wooden spoon until pale and smooth.
3. Add the flour and bicarbonate - mix until you get coarse crumbs.
4. Pat 2/3 of the mixture into a 22x33cm tin.
5. Bake for 10 minutes, then remove and allow to cool slightly.
6. Spread the lemon curd over the base, then evenly dot the raspberries.
7. Add the coconut to the remaining 1/3 of the crumbs, then sprinkle over the raspberries and lemon curd.
8. Lower the oven temp to 180 C or gas mark 4 and bake for about 30mins or until
lightly browned.
9. Try not to eat them all straight out of the tin.
Recipe thanks to Allrecipes.
I added the raspberries to the recipe because they give a good tang to offset the sweetness - but avoid if you're dieting. AVOID. To be honest, it's probably better to get someone else to make them for you so you're ignorant of the butter and sugar content.
Ingredients:
200g unsalted butter
275g plain flour
200g castor sugar
1/2 tsp bicarbonate of soda
300g lemon curd
300g fresh raspberries
50g desiccated coconut
How to make it:
1. Pre-heat the oven to 190 C or gas mark 5.
2. Cream the sugar and butter with a wooden spoon until pale and smooth.
3. Add the flour and bicarbonate - mix until you get coarse crumbs.
4. Pat 2/3 of the mixture into a 22x33cm tin.
5. Bake for 10 minutes, then remove and allow to cool slightly.
6. Spread the lemon curd over the base, then evenly dot the raspberries.
7. Add the coconut to the remaining 1/3 of the crumbs, then sprinkle over the raspberries and lemon curd.
8. Lower the oven temp to 180 C or gas mark 4 and bake for about 30mins or until
lightly browned.
9. Try not to eat them all straight out of the tin.
Recipe thanks to Allrecipes.
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