Directions:
- Line a roasting dish with foil, leaving enough room at either end so you can immediately lift it out.
- Beat butter and half of the sugar to a cream. Add 1 beaten egg; mix well, then add the flour. Knead well and cover the base of the pan with the shortbread. It is easy to take small pieces and flatten in your hand first. Spread thinly with raspberry jam.
- Mix the remaining sugar with 1 egg, adding the coconut mix together well. Carefully add all over the top, using a fork to cover properly. Bake at 150°C (300°F) for about 30 minutes. Coconut should be nicely browned.
- Lift out the shortbread as soon as its cooked - using the extra foil on both sides of the roasting dish, place on a cutting board then cut into squares immediately and leave to cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.3 Kcal (1232 kJ) | ||
| Calories from fat | 121.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.55g | 21% | |
|---|---|---|---|
| Cholesterol | 28.56mg | 10% | |
| Sodium | 89.77mg | 4% | |
| Potassium | 105.98mg | 2% | |
| Total Carbs | 42.74g | 14% | |
| Sugars | 12.68g | 51% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 1.87g | 4% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 14.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 486.28 Kcal (2036 kJ) | ||
| Calories from fat | 201.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.39g | 21% | |
|---|---|---|---|
| Cholesterol | 47.19mg | 10% | |
| Sodium | 148.34mg | 4% | |
| Potassium | 175.12mg | 2% | |
| Total Carbs | 70.63g | 14% | |
| Sugars | 20.95g | 51% | |
| Dietary Fiber | 0.68g | 2% | |
| Protein | 3.09g | 4% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 3% | |
| Calcium | 24.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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