Thursday, 3 April 2014



 Me and shortbread do not get along! I have such a hard time trying to get it to the right consistency and will normally end up over baking it. However when I first made this recipe for what I call “CocoLoco” shortbread crumble, my faith in my baking skills were restored.

A beautifully baked shortbread base with oozing fruity filling and a yummy frangipane topping with the tropical taste of coconut running throughout! It’s absolutely scrummy and will certainly brighten up any day! I've played a round with this recipe a lot and have perfected the perfect base and filling mixture that I will share with you now below.

  “CocoLoco” Shortbread Crumble Slice:

 • 280g Butter, (soft but not melting – you need to be able to handle it well!)
350g Plain Flour
70g Ground Almonds
250g Golden Caster Sugar
1Tsp Baking Powder
150g Desiccated Coconut
300g Raspberry Jam (the best and most fruity you can afford)
350g Raspberries
2 Large Eggs
120g Flaked Almonds
100g Oats

1. Get that oven warmed up to a sunny 180 degrees (160 fan)

2. Throw in the butter, flour and 50g of ground almonds into a bowl and give it a good rub together like you would making a short crust pastry until you have nice fine breadcrumbs.

3. Next, chuck in the 160g of the sugar, baking powder and 120g of the coconut and mix around till everything is well combined. Splash in some cold water, a little at a time until you can bring the mixture together into a dough.

4. Press the dough down into the base of a rectangular tin lined with greaseproof paper (no need to roll the dough out) and place in the oven for around 15-20 minutes. Keep an eye on the dough at 15minutes and if it is browning, remove form the oven.

5. Some patience required now – you must allow the dough to cool. Make yourself a cup of tea or start a limbo party in your garden. Get that tropical vibe going!

6. Spread the jam over the cooled base and top with the raspberries.

 7. Whisk up your eggs and 90g of the sugar in a bowl for around 5 minutes until light and fluffy. 

8. Throw in the oats, flaked and 20g ground almonds with 30g of the desicated coconut and fold into the mix until all is well combined. Pour your yummy mix over the fruity shortbread base and spread evenly

9. Bake for another 15 minutes until the topping is starting to go a golden brown such as in the picture to the left.

 It will look and smell absolutely divine! You can of course swap the strawberries for any berry of your choice but remember to use a jam of the same flavour or that you think would compliment the berries. Blueberries with blackberry jam for instance I think would go really well together. Normal caster sugar will work just fine too but I always prefer the sweetness of golden.

Cut yourself a big square and enjoy with a glass of ice cold fruit juice for the full authentic tropical experience – or with a cup of tea on a cold afternoon to bring some sunshine into your life!

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