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Wendy
Ingredients
- 175 g butter
- 125 g sugar
- 5 tablespoons raspberry jam
- 2 breakfast cups of gluten-free baking mix
- 1/2 cup coconut
Method
Preheat the oven to 180 C.
Beat butter and sugar until pale and creamy. Beat in raspberry jam. Mix in baking mix and coconut.
Spread into a sponge roll tin.
Bake 18 - 20 minutes until golden on top and cooked in the middle.
Ice with raspberry icing made from softened butter, gluten free icing sugar, pink colouring, and vanilla essence.
what are two breakfast cups as a measurement/
And what is gluten free baking mix please?