An easy and delicious treat. Raspberry jam and chocolate bits are sandwiched between a crispy cookie bottom and a crumbly streusel top.
Mix all dough ingredients in a mixer. Press half into a 10- x 15-inch baking pan lined with Gefen Parchment Paper. Bake for 12 minutes at 350 degrees Fahrenheit (180 degrees Celsius).
Remove from oven and spread raspberry jam to cover crust. You may need to first soften the jam in the microwave or mix with a little hot water to reach spreadable consistency. Sprinkle chocolate chips and coconut if desired.
Crumble or grate remaining dough on top. Bake for another 20 minutes. Cool slightly and cut into squares.
I tested all of the above recipes using 70% (pastry) whole wheat flour. They all came out excellent, and you really can’t tell the difference because they use brown sugar, which colors the dough a light brown. The taste is also not affected because of the other ingredients involved. Also, with all the hype about how unhealthy margarine is, I substituted oil wherever possible. Results were very satisfactory.
You can use apricot, cherry, or any other fruit-flavored jam, but I recommend raspberry. Also, the number of eggs may vary according to the type of flour used. The main thing is that the dough holds together. If it doesn’t, add an egg.