Raspberry Sour Cream Shortbread Slice

18
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated and does not include refrigeration time."

Original recipe yields 18 servings
OK

Nutritional

  • Serving Size: 1 (66.6 g)
  • Calories 161.1
  • Total Fat - 12.5 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 66.6 mg
  • Sodium - 43.9 mg
  • Total Carbohydrate - 10.7 g
  • Dietary Fiber - 0.8 g
  • Sugars - 7.1 g
  • Protein - 2.5 g
  • Calcium - 31.1 mg
  • Iron - 0.4 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0 mg

Step 1

Grease an 18cm x 28cm rectangular slice pan and line the base and sides with baking paper, extending paper 2cm above pan edges.

Step 2

Process biscuits in a food processor until finely crushed and then transfer to a large bowl and stir in coconut, sugar, flour and butter until well combined and then press firmly over base of prepared pan and sprinkle over raspberries.

Step 3

To make topping, whisk all ingredients in a jug until smooth and pour over raspberries.

Step 4

Cook in a moderate oven (180C) for about 40 minutes, or until topping is just set.

Step 5

Remove from oven and cool in pan and then refrigerate for about 4 hours, or overnight until cold.

Step 6

To serve, cut into squares.

Tips & Variations


No special items needed.

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