12 Days of Holiday Cookies: Raspberry Coconut Crumble Bars
With a cookie crumb base, an irresistible raspberry filling (that’s shhh. store-bought jam!), and a crumbly coconut topping, these festive squares taste as good as they look. Dust ’em off with a little icing sugar and serve them right along-side all of those other ‘traditional’ holiday cookies (we’re looking at you gingerbread men and rum balls). I bet we can guess which ‘cookies’ will be gone before all the rest.
Servings
Makes 12 Large Bars
Ingredients:
Shortcrust Base:
- 9 tbsp unsalted butter, room temperature, plus more for parchment
- 1/4 cup packed light-brown sugar
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
Raspberry Filling:
- 2 cups good quality raspberry jam
Coconut Crumble:
- 1/2 cup all purpose flour
- 1/2 cup rolled oats
- 1/4 cup flaked unsweetened coconut
- 1/4 cup packed brown sugar
- 6 to 8 tbsp cold unsalted butter
+ Icing sugar, for dusting
Recipe Directions:
- Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment, leaving an overhang on all sides. Butter parchment and lightly dust with flour, tapping excess out.
- In a large bowl, beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and salt, and beat until just combined. Press dough evenly into prepared pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border.
- To make crumble, in a medium bowl, whisk together flour, brown sugar, oats and flaked coconut. Use your fingers or a pastry cutter, to blend in the butter until you have a crumbly mixture. Sprinkle crumble over jam. Bake until cooked through and topping is golden brown, about 35 to 45 minutes minutes. Remove to a wire rack and let cool completely.
- Use the edges of parchment paper to lift the bars out of the pan. Cut into 12 large bars. Dust lightly with icing sugar if you like.
