I did a spot of baking last weekend, and so to get the Boheem Kitchen tag started I thought I’d share this little gem. It’s sooo tasty!
125 gms unsalted butter
150 gms white chocolate
3/4 cup caster sugar – superfine
1 cup self-raising flour
1 cup desiccated coconut
2 eggs – beaten
1 + 1/4 cups fresh raspberries
icing sugar for dusting
Preheat oven to 180˚c . Grease and line a lamington tin. Melt the butter and white chocolate in a saucepan over low heat. Add the caster sugar and stir to combine. Pour into a large bowl and add the SR flour and coconut. Stir to combine, then add the eggs. Stir lightly to just combine, then fold in the raspberries. Pour the mixture into the prepared tin and bake for 40 minutes or until firm. Cool in the tin. Cut into 20 pieces and dust with icing sugar. Enjoy!