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Raspberry bars


  • Preheat oven to 180°C fan forced (200C normal).
  • Cream the butter and sugar in a large bowl using a hand mixer.
  • Then add the flour and mix well with a wooden spoon. 
  • Add the walnuts, salt and almond extract. Stir until well combined.
  • Then put two-thirds of the mixture into an ungreased slice tin. Press the mixture into the corners and spread the jam over. Top with the remaining mixture. Press down firmly and evenly sprinkle the coconut on top. Cook in the middle of the oven for about 30 mins until golden.
  • When ready, allow to cool and then cut into squares or fingers. (If there's any left, store in an airtight container.)
  • nb. If the flour mixture seems a bit dry, add an egg.


  • 150 gm unsalted butter, softened
  • ½ cup white sugar
  • 280 gm plain flour
  • 1/3 cup chopped walnuts
  • ¼ tspn salt
  • ¼ tspn almond extract
  • good quality raspberry jam
  • ½ cup desiccated coconut

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm