Ingredients for Raspberry Shortbread
- 1 cup (2 sticks) softened butter
- Self Raising Flour
- Desiccated Unsweetened Coconut
- 1 cup granulated sugar
- Eggs
- 1 cup raspberry jam
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Raspberry Shortbread? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Raspberry Shortbread
- Line a baking dish (approximately 9x13 inches) with foil, leaving a generous overhang on each side for easy removal.
- Cream together 1 cup (2 sticks) softened butter and ½ cup granulated sugar until light and fluffy.
- Beat in 1 large egg until well combined.
- Gradually add 2 cups all-purpose flour, mixing until a dough forms.
- Knead the dough briefly until it comes together. Press the dough evenly into the bottom of the prepared baking dish.
- Spread a thin layer of raspberry jam evenly over the shortbread base.
- In a separate bowl, whisk together ½ cup granulated sugar and 1 large egg. Gently fold in 1 cup shredded coconut until well combined.
- Spread the coconut mixture evenly over the jam layer. Use a fork to lightly press the topping into the jam for better adhesion.
- Bake in a preheated oven at 150°C (300°F) for approximately 30-35 minutes, or until the coconut topping is golden brown and the shortbread is baked through.
- Carefully lift the shortbread from the baking dish using the foil overhang. Place it on a wire rack to cool completely.
- Once cool, cut into squares and serve.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
104g
Fat
42g
Carbs
12g
