Louise Morrison

Louise Morrison

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Louise Morrison
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I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance.

I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance.

These Raspberry Coconut Bars are super simple to make and with their shortbread base, raspberry jam middle and dessicated coconut topping, they are a combination of sweet, crunchy and tart in one portable dessert!

Raspberry Coconut Bars shortbread base: butter, 1 ¾ cups plain flour cornflour icing sugar Pinch of salt ½tsp vanilla extract For the topping: jar of raspberry jam ½ cup - ⅔ cup desiccated coconut