Gluten & Dairy Free Coconut & Raspberry Slices

Shortcake biscuit topped with raspberry jam and toasted coconut 
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Course: Snack
Keyword: baking
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 slices


  • 110 g dairy free spread
  • 170 g gluten free plain flour
  • 50 g caster sugar
  • 3 tablespoons raspberry jam
  • 2 tablespoons desiccated coconut


  • Preheat the oven to 180 oC
  • Mix together the dairy free spread, gluten free flour and caster sugar until it forms a ball
  • Line a 6" by 6" tray bake tin with foil
  • Press into the tin and bake for 20 minutes
  • Spread the raspberry jam on top of the biscuit base
  • Sprinkle on the coconut
  • Return to the oven for 10 minutes 
  • Allow to cool completely before slicing


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