This is how it's made Coconut and Raisin Slices

  1. Base : Place the flour in a bowl and rub Stork into the flour until it

    resembles fine breadcrumbs. Add the sugar and mix well.

  2. Spoon into 28x18x5cm (7x11x2 inch) tin. Press down firmly with the back of a fork.

  3. Bake in a preheated oven 180°C, 160°C fan, Gas 4 for 15 minutes.

  4. Topping : Place the sugar, Stork and eggs in a bowl and beat with a wooden spoon until smooth. Add the remaining ingredients and stir until well mixed.

  5. Spoon over the top of shortbread base and return to oven for about 20-25 minutes until pale golden. When cold cut into slices.

  • Temperature: 180 degrees (160 fan), gas mark 4 oC
  • Baking time:
  • Serves: 12-14