Ingredients
- 125 g Butter, softened
- 1/2 cup (110 g) Castor Sugar
- 1 Egg
- 1 ½ cups (225 g) plain flour
- 1 tsp Baking powder
- Barker’s Professional Raspberry Dragonfruit Filling (approx. 350–450 g, enough to half fill the slice tin)
- 2 Egg white
- ½ cup (110 g) caster sugar
- 1 cup (80 g) desiccated coconut
Method
- Using a standard sweet pastry recipe, line a slice tin.
- Spread Barker’s Professional Raspberry Dragonfruit Filling on top of the sweet pastry. (The slice tin should be half full).
- Spread coconut meringue topping over the raspberry preserve.
- Bake at 180°C for approximately 26 to 30 minutes or until golden brown in colour.
- Cool well before cutting into squares.
This Recipe Uses
Raspberry Dragonfruit Filling 1.25kg
$14.99
1.25kg
