Recipe for Coconut and raspberry slice
Base:125g (4½oz) butter, softened 60g (2½oz) caster sugar 1 egg, preferably free-range, beaten 1 teaspoon pure vanilla extract 100g (3½oz) rice flour 75g (3oz) tapioca flour 1 teaspoon glutenfree baking powder 1 teaspoon xanthan gum 50 ml (2 fl oz) milk
Filling: 175g (6oz) homemade raspberry jam 250g (9oz) raspberries
Topping: 100g (3½oz) butter, softened 150g (5oz) caster sugar 2 eggs, preferably free-range, beaten 225g (8oz) desiccated coconut 60g (2½oz) rice flour
1 swiss roll tin 30cm x 20cm (12 inch x 8 inch) lined with bakewell paper
Preheat the oven to 180C / 350F/regulo 4. Cream the butter and gradually add the caster sugar. Beat until it is soft and light and quite pale in colour. Add the beaten egg and the vanilla extract gradually and beat well after each addition.
Sieve together the dry ingredients the rice flour, tapioca flour, glutenfree baking powder and xanthan gum and stir in gradually. Mix all together lightly and add the milk to moisten.
Pour the mixture into the prepared swiss roll tin, smoothing it out to the edges. Spread the homemade raspberry jam gently over the cake mixture and sprinkle with the raspberries. It may be necessary to press them down gently into the cake mixture.
Make the topping: cream the butter and the sugar together as before so that it is pale, soft and light. Add the beaten eggs gradually, beating well after each addition. Mix together the desiccated coconut and the rice flour and fold into the mixture. Spread gently but evenly over the raspberries and bake in the preheated oven for approximately 35-40 minutes or until a skewer comes out cleanly.
Allow to cool and cut into 24 biscuits.
