The buttery shortbread base, layer of jam—raspberry is my flavor of choice—and luscious coconut top of these squares are all very tempting. One of the things I like most about this recipe is a fringe benefit I discovered after they were baked: the sides of the block are trimmed before it’s cut into squares, leaving odds and ends that beg to be eaten—by the baker, of course.
Makes 16 squares
1 Preheat the oven to 350°F (180°C). Grease an 8-inch square cake pan and line it with parchment paper.
2 To make the shortbread: Place the flour, butter, and sugar in a large bowl.
3 Rub the butter into the dry ingredients with your fingers until it forms a loose dough. Press the dough into the prepared pan.
4 Bake for about 15 minutes, until just golden. Set aside to cool while you make the topping. Leave the oven on.
5 To make the topping: In a medium bowl, whisk together the eggs and sugar for 3 to 4 minutes, until light, fluffy, and thickened. Stir in the coconut.
6 Spread the jam evenly over the cooled shortbread base, followed by the coconut topping. Press down on the topping with the back of a spoon to even it out.
7 Bake for 20 minutes, or until golden brown on top. Let cool in the pan on a wire rack.
8 Cut the block into 2-inch squares (trim the edges first for neater squares, if you’d like).
9 Store the squares in an airtight container at room temperature for up to 3 days.