Breads

Raspberry Short Bread

  • 1/4 pound Butter
  • 1 1/2 cups SR flour
  • 1 Egg
  • 1/2 cup Sugar
  • 1 cup Coconut
  • ~ Raspberry jam

    • Creasm butter and sugar, add egg yolk, then flour and a little milk.

    Mix stiffly, put intogreased tin.

    Beat egg whote stiffy, add sugar and coconut.

    Spread jamon cake mixture, then coconut mixture and bake in a moderate oven until brown.

    Cut into squares when cool.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Denisse Yvanovich of Melbourne (Australia). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!