Gluten Free Raspberry Slice

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  • 175 g butter
  • 125 g sugar
  • 5 tablespoons raspberry jam
  • 2 breakfast cups of gluten-free baking mix
  • 1/2 cup coconut






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.

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