Gluten Free Coconut and Raspberry Fingers

by GFK
(Christchurch)

I have made these raspberry coconut fingers many times, and you know you are on to a good thing, when you gluten eating friends will eat it!

I laughed when I told them it was gluten free and they screwed up there noses... next thing i look at the pan, and its empty! :)

Ingredients

Bottom

130grams of Softened Butter
60 Grams of Sugar
1 Beaten Egg
1 Teaspoon of Vanilla Essence
180grams Of Gluten Free Baking Mix
40mls of Milk (or enough to moisten)

Filling

200grams of Raspberry Jam (works with other flavors)
250grams Raspberry (fresh work better then frozen)

Topping

100 Grams of Butter
50 Grams of Sugar
2 Eggs Beaten
250 Grams of Dessicated Coconut
60 Grams of Rice Flour
Instructions:

The bottom

Soften the butter in the microwave until almost melted, add sugar, and beat with an egg beat until creamed (lightened in color) Add the beaten egg and teaspoon of vanilla essence, until combined. Place the dry ingredients and stir in gently, add the milk to moisten.

Use baking paper to line a oven proof tray spread the base mixture of the top carefully. Spread the jam on top of this layer carefully, then add raspberry's you may need to push them down into the cake.

Topping

Cream butter and sugar until pale and soft (instructions above) Add the 2 Beaten Eggs gradually, then mix the coconut and rice flour into the mixture, it will be crumbly. Spread over the raspberry topped base. Place in the oven for 35-40 minutes or until the skewer comes out clean.

Cut into fingers, and Serve warm or cold... This is a great slice, loved my my gluten eating flat mates (and thats saying something) They said its great with ice cream... when ever I make this, its gone in a day :)

Buy Your Ingredients At Oamaru Pharmacy