From Selma's Table to Mine: Raspberry Coconut Jam Slice
Prep time
Cook time
Total time
Raspberry Coconut Jam Slice: Raspberry Jam sandwiched between layers of crumbly, buttery cookie dough, topped with coconut & almond flakes
Recipe type: Dessert
Serves: 16 slices
  • 125 grams plain / AP Flour
  • 100 grams soft Brown Sugar
  • 100 grams Rolled Oats
  • ¼ teaspoon Baking Powder
  • Good pinch of Salt
  • 115 grams cold, unsalted Butter
  • 200 grams Raspberry Jam
  • 2 tablespoons Shredded Coconut
  • 2 tablespoons Almond Flakes
  1. Preheat oven to 180C/ 350F and line an 9″ square tin with baking parchment or aluminium foil, leaving a little overhang so that you can use them as handles later. Grease the bottom and the sides of the paper.
  2. Combine the flour, sugar, oats, baking powder and salt in a medium sized bowl, mixing well.
  3. Cut the butter into the smallest cubes you can and thoroughly rub into the flour mixture.
  4. Set the prepared baking tin onto the scales ands set to zero. Measure out 300 grams of the mixture into the baking tin and press evenly onto the bottom of the pan. Make sure to get into the corners. Smooth the top by running a flat bottomed glass over it.
  5. Spread the raspberry jam over the surface to within 1 cm of the edges. The jam spreads as it bakes so this prevents it from seeping from the edges and burning.
  6. Sprinkle over the remaining flour mixture and evenly top with the shredded coconut and almond flakes. Press lightly into the jam.
  7. Bake for 35 – 40 minutes or until golden.
  8. Leave in the tin on a rack, to cool completely.
  9. Then using the paper overhang, lift the bake out of the tin and onto a chopping board.
  10. Using a long knife or a pizza cutter, slice into squares.
Recipe by Spice in the City at