35g s.r.flour ( 1.1/2 oz)
100g plain flour ( 4 oz )
4 tsp. custard powder
90g butter (3.3/4 oz)
110 caster sugar (4 oz)
1 large egg.
220g raspbery jam ( 8 oz )

For Topping.
160g desiccated coconut ( 6 oz )
55g caster sugar (3.1/2 oz )
2 large eggs, beaten slightly.

Pre-heated oven. 180c 350f gas mark 4
Tin 20 x 30 cm. greased and lined with greasproof paper.

Sift flours and custard powder together - set aside.
Beat butter, sugar and egg until fuffy. Fold into flour mix.
Spread this mix evenly in tin and cover with jam


Mix all topping items together and sprinkly over jam base
Cook in pre-heated oven approx 40 mins until topping is a nice golden colour

Leave to cool in tin, then when ready, cut into slices.
cheers Penny

Custard powder in biscuits makes them melt in your mouth - delish!!