Ingredients

100g butter                                                              Raspberry jam

100g sugar                                                              100g sugar

150g plain flour                                                       1 egg                               

1 ½ teaspoons baking powder                             200g desiccated coconut

Method

· Cream butter and sugar until light and fluffy.

· Add egg and beat well

· Sift flour and baking powder together

· Fold through creamed mixture

· Place mixture into a lightly greased and lined cake tin

· Spread with raspberry jam

· Beat together the sugar and the desiccated coconut and spread over jam

· Bake in a moderate oven for thirty minutes

· When cool, cut into fingers.