Raspberry Sour Cream Shortbread Slice
Recipe: #32149
May 19, 2019
Categories: Desserts, Snacks, Raspberry, Game/Sports Day, Picnic Potluck, Valentine's Day, Oven Bake, Vegetarian, Sour Cream, Butter/Margarine, more
"From our Saturday newspaper The Weekend West. Times are estimated and does not include refrigeration time."
Original is 18 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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