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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16 SR DAGONBHUIYAN JAFAR
[email protected]These cookies look amazing. I'm definitely going to try this recipe.
Rodney Rodney
[email protected]Thank you for sharing this recipe. I'm sure my family will love these cookies.
Adnan Pathan
[email protected]I can't wait to try this recipe!
Love Gru
[email protected]These cookies are the perfect way to satisfy my sweet tooth.
Ravi Rock
[email protected]I love making these cookies with my kids. It's a fun and easy way to spend time together.
Alex Sotelo
[email protected]These cookies are the perfect gift for any occasion.
Acer Playz
[email protected]I've tried many raspberry shortbread cookie recipes, but this one is by far the best.
Sajawal Zafar
[email protected]These cookies are so delicious, I can't stop eating them!
Sulaimon Olamilekan
[email protected]I love the combination of raspberries and shortbread. It's the perfect balance of sweet and tart.
Rayven English
[email protected]I've been making these cookies for years and they are always a favorite.
Tharushi Nawodya
[email protected]These cookies are always a hit with my friends and family. They are always asking me to make them.
Anwar Mahamed
[email protected]I love the way these cookies look. They are so festive and colorful.
Cruciform
[email protected]These cookies are the perfect treat for any occasion. I've made them for birthdays, holidays, and even just because.
Bertha Guiraeoeha
[email protected]I love that these cookies can be made ahead of time. It's so convenient to have a batch of cookies ready to go when I need them.
white Black
[email protected]These cookies are so easy to make, even for a beginner baker like me.
Boitumelo Letsie
[email protected]I've never been a big fan of shortbread cookies, but these raspberry shortbread cookies are a game changer. They are so delicious!
Alsam Alal
[email protected]I made these cookies for a party and they were a huge hit! Everyone loved them.
Ace Upton
[email protected]These cookies are the perfect balance of sweet and tart. The raspberry jam pairs perfectly with the buttery shortbread crust.
Ugochukwu Abraham
[email protected]I love how versatile this recipe is. You can use any type of jam or jelly, and you can even add nuts or chocolate chips.
Angela Beznosinski
[email protected]Raspberry shortbread cookies are my new favorite treat! They are so easy to make and they taste amazing.