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  1. Home
  2. shortbread recipe

Raspberry Sour Cream Shortbread Slice

Take some biscuits and make a scrumptious creation! - by Barbara Northwood
  • 23 May 2017
Prep: 25 Minutes - Cook: 40 Minutes - easy - Serves 18 - Vegetarian - nut-free
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Take a pack of shortbread biscuits and make a scrumptious creation in the form of this berry-licious slice! You can use frozen raspberries & enjoy it all year.

Ingredients

250 g packet shortbread biscuits

1 cup shredded coconut

⅓ cup caster sugar

⅓ cup plain flour

125 g unsalted butter, melted

2 cups frozen raspberries

Sour cream topping

300 ml sour cream

1 egg, lightly beaten

2 tbsp caster sugar

Method

  1. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
  2. Process biscuits in a food processor until finely crushed. Transfer to a large bowl. Stir in coconut, sugar, flour and butter until well combined. Press firmly over base of prepared pan. Sprinkle over raspberries.
  3. To make topping, whisk all ingredients in a jug until smooth. Pour over raspberries.
  4. Cook in a moderate oven (180C) for about 40 minutes, or until topping is just set. Remove from oven. Cool in pan. Refrigerate for about 4 hours, or overnight until cold.
  5. To serve, cut into squares.
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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