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Raspberry Shortbread.

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.7525
Energy (kCal)2826.14
Carbohydrates (g)451.8875
Total fats (g)104.13
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Line a roasting dish with foil, leaving enough room at either end so you can immediately lift it out. | 2. 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. | 3. 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. | 4. 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. | 5. PLEASE NOTE: Don't use sweetened coconut as the sugar in it melts and the syrup from it dilutes the base. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 4 ounces 646.38 29.6995 20.1965 54.431999999999995
    self raising flour 1 1/2 1/2 - - - -
    coconut 1 1/2 1/2 desiccated unsweetened 424.8 18.276 3.9960000000000004 40.188
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    egg 2 143.0 0.72 12.56 9.51
    raspberry jam 1 tablespoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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