use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Coconut and Raisin Slices

Coconut and Raisin Slices

Coconut and Raisin Slices

  • Prep time
    30 minutes
  • Cooking time
    40 minutes
  • Servings
  • Difficulty


  • 175g wholemeal self-raising flour
  • 75g Stork block
  • 115g soft brown sugar
  • 115g soft brown sugar
  • 40g Stork Block
  • 2 eggs, medium
  • 115g desiccated coconut
  • 115g raisins
  • 2 tablespoons cornflour
  • 1 teaspoon vanilla essence


      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.