METHOD

• PREHEAT OVEN 175 DEGREES

• IN A MEDIUM BOWL, COMBINE BASE INGREDIENTS.  PRESS INTO A LINED SQUARE CAKE TIN & BAKE FOR 8 MINS

• WHILE THE BISCUIT IS BAKING, STIR THE COCONUT AND SYRUP FOR THE TOPPING UNTIL COMBINED, THEN ADD IN EGG AND AGAIN STIR UNTIL MIXED THROUGH EVENLY

• WHEN THE BISCUIT IS DONE, SPREAD JAM OVER IT EVENLY THEN TOP WITH COCONUT MIXTURE, PRESS DOWN SLIGHTLY SO THAT IT WON’T CRUMBLE APART

• POP BACK IN THE OVEN AND BAKE 20-25MINS OR UNTIL SLIGHTLY GOLDEN ON TOP

• ALLOW TO COOL BEFORE SLICING

NOTES

-YOU COULD USE HONEY/PURE MAPLE SYRUP OR ANOTHER SWEETENER INSTEAD OF RICE MALT SYRUP

– I USED ST DALFOURS RED RASPBERRY JAM, INGREDIENTS ARE RASPBERRIES, PEAR & DATE JUICE AND FRUIT PECTIN, NO ADDED NASTIES, YOU CAN MAKE RAW JAM BY PROCESSING ONE CUP OF FRESH OR FROZEN BERRIES WITH 1 TBS SWEETENER OF CHOICE & 1 TBS CHIA SEEDS, ALLOW TO SIT FOR 15MINS TO ALLOW CHIA TO ABSORB SOME MOISTURE