Ingredients
125 g butter
200 g CADBURY Baking White Chocolate Melts
3/4 cup plain flour
3/4 cup self-raising flour
3 eggs
1 tsp vanilla essence
3/4 cup coconut
3/4 cup caster sugar
1 cup fresh raspberries
50 g CADBURY Baking White Chocolate Melts
Method
Lightly grease a slice tray and line base and two sides with baking paper.
Preheat oven to 180C.
In a large mixing bowl, sift the flours, then add sugar and coconut.
Melt butter and white chocolate in the microwave, or in a saucepan over a very low heat.
Stir mixture until smooth.
Add eggs and vanilla and whisk until mixture thickens slightly.
Pour chocolate mixture into dry ingredients and stir until just combined.
Very gently fold raspberries through mixture.
