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Raspberry Sour Cream Shortbread Slice

Here's how you make Raspberry Sour Cream Shortbread Slice
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  • Servings: 18
  • Prep: 15m
  • Cook: 40m
    • The following recipe serves 18 people.

Ingredients

The ingredients are:
  • 250 grams shortbread cookies (1 packet shortbread biscuits/cookies)
  • 1 cup shredded coconut
  • 1/3 cup caster sugar
  • 1/3 cup all-purpose plain (plain)
  • 125 grams unsalted butter (melted)
  • 2 cups raspberries (frozen)
  • FOR SOUR CREAM TOPPING
  • 300 ml sour cream
  • 1 egg, lightly beaten
  • 2 tablespoons caster sugar
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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