Raspberry, Coconut and Dark Choc Shortcake

Ingredients

• 150g butter, softened

• 1/3 cup brown sugar

• 1 tsp vanilla essence

• 1 egg

• 1 1/4 cups wholemeal flour

• 3/4 cup coconut

• 1/2 tsp cinnamon

• 2 tsp baking powder

• 2 cups frozen raspberries, defrosted and drained

• 100g dark chocolate, chopped

Instructions

1. Preheat oven to 180°C. Line a 20cm baking tin with baking paper.

2. Beat butter, sugar and vanilla together until light and fluffy, then beat in the egg until well combined.

3. Stir in the flour, coconut, cinnamon and baking powder until just combined.

4. Spread two thirds of the mixture evenly across the base of the baking tin using a wet spoon.

5. Scatter raspberries and dark chocolate over the base, then dot the remaining mixture in lumps over the top. Use the back of a wet spoon to gently press mixture down.

6. Bake for 30 minutes or until golden brown.

Makes 20 pieces.