Simone's Raspberry Slice

Perfect for an afternoon tea of indulgence

• 1 cup coconut
• 1 cup SR flour
• ¾ cup brown sugar
• 1 cup crushed weet-bix
• 125g melted butter
• 1 heaped tblsp golden syrup
• 2 tablespoons Cunliffe & Waters Willamette Raspberry Jam
• 125g Kennedy & Wilson White chocolate

1. Add dry ingredients to a large mixing bowl, stir through melted butter and golden syrup.
2. Press into a lined slice tin and bake in a moderate oven 180° for 20 minutes or until golden.
3. Melt chocolate in a bowl over water.
4. Once slice is cooled spread on the Cunliffe & Waters Willamette Raspberry Jam, then spread on the white chocolate.