Easy Recipe Finder
Recipe Feeder
1.25 c flour
0.75 c packed light brown sugar
0.25 c granulated sugar
0.5 tsp salt
-
6 oz butter - cold, cut into pieces
-
1.5 c old-fashioned oats
1.5 c coconut - sweetened, toasted
0.75 c raspberry jam - seedless
=Preheat oven to 375°F.
Spread 0.75 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.
Blend together flour, sugars, and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.
Reserve 0.75 cup dough, then press remainder evenly into bottom of a buttered 13 by 9 inch metal baking pan and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 0.75 cup (untoasted) coconut.
Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece
0.75 c packed light brown sugar
0.25 c granulated sugar
0.5 tsp salt
-
6 oz butter - cold, cut into pieces
-
1.5 c old-fashioned oats
1.5 c coconut - sweetened, toasted
0.75 c raspberry jam - seedless
=Preheat oven to 375°F.
Spread 0.75 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.
Blend together flour, sugars, and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.
Reserve 0.75 cup dough, then press remainder evenly into bottom of a buttered 13 by 9 inch metal baking pan and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 0.75 cup (untoasted) coconut.
Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece
