Coconut and Raspberry Biscuits

This decadent treat is not part of our new diet. But nonetheless tasty, and quickly dispersed to our friends ;)

Coconut and Raspberry Biscuits
(does not make 24)

For the base:
8 T butter substitute
1/3 c sugar
1 egg, beaten
1 t vanilla extract
2/3 c brown rice flour
1/2 c tapioca flour
1 t baking powder
1 t xanthan gum
1/4 c milk alternative

Cream butter and sugar. Gradually add egg. Beat well.
Sift dry ingredients, stir into creamed mixture alternating with milk to moisten. This will have a dough like consistency. Spread into a 9 x 11 greased dish.

Filling:
3 oz raspberry jelly
1 c raspberries

Spread over base.

Topping:
7 T butter
3/4 c sugar
2 eggs beaten
3 c shredded or dessicated coconut
1/2 c brown rice flour

Cream butter and sugar, add eggs, beat well. Add coconut and rice flour alternately. Will be very moist. Dollop over top and then spread evenly. Bake 30-40 minutes, until toothpick comes out clean. Cut into 24 squares and then cool to remove. But best eaten hot and cut into VERY large squares.