OMG – It’s Jenni Browne’s Raspberry Shortbread
When Jenni was growing up her family would spend their holidays at Lakes Entrance. Jenni’s mother had an Auntie Mavis who lived on a farm that was on the way to Lakes Entrance and they would drop in and visit her on their way to their holiday. Auntie Mavis kept wild, roaming geese and Jenni was terrified of them. As her family drove up to the farm Jenni would be too petrified to get out of the car for fear of being attacked. That’s when Auntie Mavis would emerge from the house and shoo all the geese away so Jenni could safely emerge from the car. Auntie Mavis was a fabulous cook and cooked from her heart, never from a recipe. She often made raspberry shortbread for Jenni and Jenni loved it. Through another aunt, Jenni was able to secure a hand-written copy of the recipe.
I cooked Jenni’s Raspberry Shortbread a few days ago. Jenni recommends greasing the tin but I lined it with baking paper as I thought this would make it easier to remove the slice once it was cooked. This raspberry shortbread is a delicious treat, perfect for morning or afternoon tea. My family all loved this recipe. The shortbread holds together well, the raspberry jam adds good colour and sweetness and the coconut meringue topping provides good crunch. This recipe is simple to make, requires ingredients you would find in most fridges and pantries and it stores well in an airtight container kept in the fridge.
Makes: 16 squares
Degree of Difficulty: 2/5
Cost: I believe I made this for less than $10.00.
- 1/2 cup sugar
- 1/4 cup butter
- 2 egg yolks
- 1 1/2 cup self raising flour
For the Topping:
- 2 tbspns raspberry jam
- 1/2 cup caster sugar
- 1 cup coconut
- 2 egg whites
Beat butter and sugar, add yolks then flour. Roll out on a greased lamington tray. Spread with jam over the top.
Beat whites of eggs until stiff, add sugar and beat well. Add coconut and spread over jam.
Bake for 20-25 minutes in a moderate (180C/375F) oven.
Thank you Jenni for sharing your recipe with us.