Raspberry Squares I

    40 mins

    These are really tasty squares that are perfect for a tea or even a potluck, always a hit when I make them, and easy to do! Can also be made with pineapple jam instead.

    12 people made this

    Makes: 24 

    • 125 g all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 115 g butter
    • 1 egg, beaten
    • 1 tablespoon milk
    • 255 g raspberry jam
    • 120 g confectioners' sugar
    • 55 g butter
    • 1 egg
    • 1 teaspoon vanilla extract
    • 110 g flaked coconut

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a medium bowl, stir together the flour, baking powder and salt. Cut in the butter until the lumps are smaller than peas. Mix in the egg and milk to form a dough. Press into the bottom of a 9x13 inch pan. Spread a layer of jam over the crust.
    3. In a medium bowl, cream together the confectioners' sugar and remaining butter. Beat in the egg and vanilla then stir in the coconut. Spread evenly over the layer of jam.
    4. Bake for 20 to 25 minutes in the preheated oven, or until top is lightly browned. Cool before cutting into squares.

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    Reviews in English (12)


    my mom has made these every Christmas for the last 35 years and are one of our family's all-time favorites. The only difference is we use granulated sugar instead of icing sugar in the topping and 2 cups coconut instead of 1 1/2 cups. Make these in a 8x8 (or 9x9) pan tho so they're nice and thick or double the recipe for a 9x13 pan  -  23 Dec 2003  (Review from Allrecipes US | Canada)


    These were absolutely delicious! I used water instead of milk/egg in the crust -- it brings out the saltiness more and tastes great. Also, I used real sugar instead of confectioner's sugar -- yum!  -  12 Aug 2006  (Review from Allrecipes US | Canada)


    They are really yummy but the crust is too thin when spread in a 9x13 pan. Probably double the crust recipe, makes it easier to spread too.  -  20 Sep 2007  (Review from Allrecipes US | Canada)