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Ingredients
| salted butter: 4 oz |
| self-rising flour (sifted): 1 1/2 cups |
| dried shredded coconut meat (shredded): 1 1/2 cups |
| granulated sugar: 2 cups |
| eggs: 2 |
| raspberry jam: 4 Tbl |
Raspberry Shortbread.
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
18 serving(s)
Tags
- 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.