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Coconut and Raisin Slices

  • Cooking time40 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Coconut and Raisin Slices


  • 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

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  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.