Raspberry and coconut bars

Ingredients

Directions

1. 1

   Sprinkle 350 g raspberries in a pot with 80 g sugar, defrost.

2. 2

   Preheat oven for the floor (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cream 140 g soft butter, 80 g sugar and 1 pinch of salt with the whisks of the mixer. Mix 40 g starch, 180 g flour and baking powder.

3. 3

   Knead briefly with floured hands. Line an angular springform pan (24 x 24 cm; alternatively round, 26 cm Ø) with baking paper. Press the dough with your hands to a base. Bake in a hot oven for 15-18 minutes until golden brown.

4. 4

   For the crumbles, knead 100 g soft butter, 100 g sugar, 1 pinch of salt, 125 g flour and grated coconut into coarse crumbles.

5. 5

   Heat sugared berries for the filling. Mix 25 g starch with 4 tablespoons of water until smooth, stir into the hot berries. Simmer for about 2 minutes while stirring. Remove from heat. Fold in the rest of the frozen berries.

6. 6

   Spread the filling over the pre-baked base. Spread crumbles on top. Bake in a hot oven at the same temperature for about 30 minutes.

7. 7

   Remove from the oven and let it cool down. Carefully remove from the mould. Dust with icing sugar and cut into pieces.