Raspberry Macaroon Slice


This is a very old recipe and it never ceases to amaze me when I go to a bakery that they charge $3.50 for a slice of this.

4ozs cooking marg
1/2 cup castor sugar
1 1/2 large cups S.R. flour
1 egg
pinch salt
Cream butter and sugar, add egg and finally sifted flour and salt. Work using hands to make it pliable, moist (not crumbly) then roll on to a piece of glad bake to fit a swiss roll tray,(leave on cooking paper and put on tray) cover with a layer of raspberry jam.
Topping:
Mix together 1 cup coconut, 1/2 cup castor sugar, and 1 egg slightly beaten. Spread over jam with a fork (apply in small amounts and spread evenly to cover top)
Bake for about 30 mins in a moderately low oven (about 150 C) Top scorches easy so keep low in oven. Leave in tin to cool then lift out while on glad bake and cut into slices.