Raspberry Sour Cream Shortbread Slice
Created by ImPat on May 19, 2019
- Servings: 18
- Prep Time: 15m
- Cook Time: 40m
- Recipe #32149
Ingredients
- 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
How to Make
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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.
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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.
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Step 3: To make topping, whisk all ingredients in a jug until smooth and pour over raspberries.
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Step 4: Cook in a moderate oven (180C) for about 40 minutes, or until topping is just set.
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Step 5: Remove from oven and cool in pan and then refrigerate for about 4 hours, or overnight until cold.
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Step 6: To serve, cut into squares.
Nutritional Facts
- 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