½ cup caster sugar
1 teaspoon vanilla essence
½ cup plain flour, sifted
½ cup SR flour, sifted
dark chocolate topping, drizzle to serve (optional)
2 cups desiccated coconut
200g red glace cherries, chopped
¾ cup caster sugar
2 tablespoons SR flour extra
Beat butter, sugar, and vanilla together until light and fluffy. Beat in egg, combine flours and fold in.
Grease a 20cm square tin and line with baking paper. Press mixture evenly into tin.
Combine topping ingredients in a bowl and spread evenly over base. Bake at 180C (350F) for 35 to 40 minutes. Allow to cool in the tin. Cut into squares to serve.