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Raspberry Shortbread.

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“A delicious shortbread topped with jam and coconut! From an old Country Womans Association cookbook in Australia. In imperial measures as this was well before metric arrived!”

Ingredients Nutrition


  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.

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