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Grandpa Pencil's Recipe

Raspberry Shortbread


Raspberry Shortbread


  • 100g Butter
  • 100g Sugar
  • 150g Plain Flour
  • 1 1/2 teaspoons Baking Powder
  • Raspberry Jam
  • 100g sugar
  • 1 Egg
  • 200 g Desiccated Coconut
 You will need
A wooden spoon, a mixing bowl, a beater, a sifter, foil and a 23 cm square cake tin


  • Cream butter and sugar until white and fluffy
  • Add egg and beat well
  • Sift flour and baking powder together
  • Fold through creamed mixture
  • Place mixture into the cake tin lined with buttered foil
  • Spread with raspberry jam
  • Beat together the topping ingredients and spread over jam
  • Bake in a moderate oven for thirty minutes
  • When cool cut into fingers




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Published by Robin A Cartledge ~ ABN 19 924 273 138 ~ Low Head, Tasmania ~ Contact/Comment