RASPBERRY & WHITE CHOCOLATE SHORTBREAD

This is another one of my Australian Favorites that I can’t make too often because it has coconut and hubby is allergic to coconut. It’s a sweet little treat that you can devour in a heartbeat!!

RASPBERRY & WHITE CHOCOLATE SHORTBREAD

INGREDIENTS

½ cup Sugar
1 ½ cups flour
1 teaspoon baking powder
1 egg
1/3 cup butter
Pinch of salt
18 oz Jar of Raspberry preserves (you can also use strawberry or blueberry preserves)

Sift flour with salt. Add sugar, mix well and then rub in butter. I like to cut the butter up in smaller pieces. Mix together with the beaten egg until you can form a dough ball. Roll out and press to fit a greased 9×13 glass pan. The dough will be spread about ¼ – ½ inch thick.

Spread on Raspberry preserves. This is best done with a baking spatula. Use as much as you need to have a decent layer on top of the pastry base. I used about 12 ounces.

TOPPING

3 tablespoons sugar
1 egg
1 cup coconut
1/3 bag White chocolate chips (optional)

Beat the egg and sugar together. Add coconut and mix well. Spread over the top of the raspberry preserves. Sprinkle chocolate chips on top.

Bake in the oven at 350 degrees for 30-35 minutes or until the topping is golden and pastry is cooked. Cut into squares while it is still warm. Let cool. Store in an air-tight container.