Raspberry Shortbread. – a delicious recipe with butter, flour, coconut, sugar, eggs, raspberry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a roasting dish with foil, leaving enough room at either end so you can immediately lift it out.
2
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.
3
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 150u00b0C (300u00b0F) for about 30 minutes. Coconut should be nicely browned.
4
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.
5
PLEASE NOTE: Don't use sweetened coconut as the sugar in it melts and the syrup from it dilutes the base.
826
kcal
Calories
28
g
Fat
135
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 ounces butter, 1 1/2 cups self raising flour, 1 1/2 cups desiccated unsweetened coconut, 2 cups sugar, and more.
Yes, Raspberry Shortbread. falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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