PROS
Delicious and sweet, perfect for dessert or afternoon tea
CONS
May be crumbly and difficult to handle
HEALTH & BENEFITS
While this shortbread is not particularly healthy, the raspberries contain antioxidants and vitamin C.
Prep
15 minCook
30 minReady In
45 minLevel
EasyRating
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Loading...| 4 ounces butter | |
| 1 1/2 cups self raising flour | |
| 1 1/2 cups desiccated unsweetened coconut | |
| 2 cups sugar | |
| 2 eggs | |
| 1 tablespoon raspberry jam |
This Raspberry Shortbread is a classic twist on traditional shortbread. The addition of raspberry jam adds a fruity sweetness that pairs perfectly with the buttery biscuit. This recipe is easy to make and perfect for any occasion, whether you're entertaining friends or just treating yourself to a sweet snack.
| 1. | Preheat oven to 180°C. |
| 2. | Soften butter in microwave or at room temperature. |
| 3. | In a mixing bowl, combine softened butter, self raising flour, desiccated coconut, sugar, eggs, and raspberry jam. |
| 4. | Mix until well combined. |
| 5. | Grease and line a rectangular cake tin. |
| 6. | Press mixture evenly into tin. |
| 7. | Bake for 25-30 minutes, or until golden brown. |
| 8. | Remove from oven and allow to cool in tin. |
| 9. | Once cooled, cut into squares or slices and serve. |
| 10. | Note: Shortbread will be crumbly and delicate. |
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