Name: Fruit and almond squares
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 24 servings
Cuisine: Bake
Ingredients: 520.00 ml flour self-raising; 50.00 g almonds ground; 200.00 g butter cold, cubed; 350.00 ml brown sugar light; 50.00 g coconut; 2.00 eggs beaten; 450.00 g raspberries fresh or frozen

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Ingredients (7)

520.00 ml	flour — self-raising
50.00 g	almonds — ground
200.00 g	butter — cold, cubed
350.00 ml	brown sugar — light
50.00 g	coconut
2.00	eggs — beaten
450.00 g	raspberries — fresh or frozen

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Method:

Oven temperature: 180°C
1. Preheat the oven. Grease a
deep baking tray (33 x 23 x
5cm) and line the bottom with
greased baking paper.

2. Mix the self-raising flour and
ground almonds in a mixing
bowl. Use your fingertips to
rub the butter cubes into the
flour until the mixture looks like
coarse breadcrumbs. Add the
sugar and mix.

3. Spoon 125ml (85g) of the
mixture into a smaller mixing
bowl. Add the coconut to
the mixture in the smaller
mixing bowl.

4. Pour the beaten eggs into the
remaining mixture in the larger
mixing bowl and beat until
mixed. Spread the mixture onto
the bottom of the prepared
baking tray and sprinkle the
raspberries on top. Sprinkle
the coconut mixture over the
raspberries and bake for
45-60 minutes. Allow to cool
in the baking tray and then cut
into squares.