RASPBERRY SHORTBREAD.
A delicious shortbread topped with jam and coconut! From an old Country Womans Association cookbook in Australia. In imperial measures as this was well before metric arrived!
Provided by JoyfulCook
Categories Dessert
Time 1h
Yield 16-20 serving(s)
Number Of Ingredients 6
Steps:
- Line a roasting dish with foil, leaving enough room at either end so you can immediately lift it out.
- Beat butter and half of the sugar to a cream. Add 1 beaten egg; mix well, then add the flour. Knead well and cover the base of the pan with the shortbread. It is easy to take small pieces and flatten in your hand first. Spread thinly with raspberry jam.
- Mix the remaining sugar with 1 egg, adding the coconut mix together well. Carefully add all over the top, using a fork to cover properly. Bake at 150°C (300°F) for about 30 minutes. Coconut should be nicely browned.
- Lift out the shortbread as soon as its cooked - using the extra foil on both sides of the roasting dish, place on a cutting board then cut into squares immediately and leave to cool.
- PLEASE NOTE: Don't use sweetened coconut as the sugar in it melts and the syrup from it dilutes the base.
Nutrition Facts : Calories 255.4, Fat 11.6, SaturatedFat 8.4, Cholesterol 38.5, Sodium 63.3, Carbohydrate 36.7, Fiber 1.6, Sugar 26.2, Protein 2.6
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Zakash Official
z.o15@hotmail.comThese cookies are delicious! I can't wait to make them again.
Md HRidou
hridou.md@gmail.comI'm not sure what I did wrong, but my shortbread turned out dry and crumbly.
flwrii
flwrii@gmail.comThese cookies were a bit too sweet for my taste, but my kids loved them.
Celestine Kunakey
k_c@hotmail.co.ukI love the combination of raspberries and shortbread. These cookies are the perfect treat for any occasion.
mnbvcx mnbvcx
m.m@yahoo.comThese were so easy to make and they turned out so well! I will definitely be making these again.
Dusty Cross
dusty.cross@yahoo.comI'm not a big fan of raspberries, but I still enjoyed these cookies. The shortbread was very good.
Nessi H
h_n@hotmail.comThe shortbread was a bit too crumbly for my taste, but the raspberry jam filling was delicious.
Olaiya Abdulwasiu
oabdulwasiu18@yahoo.comThese raspberry shortbread cookies were a hit at my party! They were easy to make and everyone loved them.
franklin Ojobor
franklin17@hotmail.comI followed the recipe exactly and the shortbread turned out beautifully. The jammy raspberry filling was the perfect complement to the buttery shortbread.
Sanaofficial Bwp
bwps23@aol.comThis raspberry shortbread recipe was a delight! The shortbread crust was buttery and crumbly, while the raspberry jam filling was sweet and tangy. The combination of flavors and textures was perfect.