Raspberry and coconut bars

Name: Raspberry and coconut bars
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 350 g + 250 g frozen raspberries; 80 g + 80 g + 100 g sugar; 140 g + 100 g soft butter; 7-10 Tbsp Salt; 40 g + 25 g cornstarch; 180 g + a little + 125 g flour; 1/2 TEASPOON Baking Powder; 60 g Coconut flake; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

350 g + 250 g frozen raspberries
80 g + 80 g + 100 g sugar
140 g + 100 g soft butter
7-10 Tbsp Salt
40 g + 25 g cornstarch
180 g + a little + 125 g flour
1/2 TEASPOON Baking Powder
60 g Coconut flake
7-10 Tbsp Icing sugar
baking paper

Directions

1
Sprinkle 350 g raspberries in a pot with 80 g sugar, defrost.
2
Preheat oven for the floor (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cream 140 g soft butter, 80 g sugar and 1 pinch of salt with the whisks of the mixer. Mix 40 g starch, 180 g flour and baking powder.
3
Knead briefly with floured hands. Line an angular springform pan (24 x 24 cm; alternatively round, 26 cm Ø) with baking paper. Press the dough with your hands to a base. Bake in a hot oven for 15-18 minutes until golden brown.
4
For the crumbles, knead 100 g soft butter, 100 g sugar, 1 pinch of salt, 125 g flour and grated coconut into coarse crumbles.
5
Heat sugared berries for the filling. Mix 25 g starch with 4 tablespoons of water until smooth, stir into the hot berries. Simmer for about 2 minutes while stirring. Remove from heat. Fold in the rest of the frozen berries.
6
Spread the filling over the pre-baked base. Spread crumbles on top. Bake in a hot oven at the same temperature for about 30 minutes.
7
Remove from the oven and let it cool down. Carefully remove from the mould. Dust with icing sugar and cut into pieces.