Raspberry Coconut Shortbread Bars – The Irish Times


Serves: ten

Course: Dessert

Cooking time: 1h20


  • For the shortbread:
  • 115g unsalted butter
  • 140g plain flour
  • Pinch of salt
  • 25g caster sugar
  • For garnish :
  • 3 eggs
  • 265g caster sugar
  • 1 tsp vanilla extract
  • 1 tablespoon lemon juice
  • 45g plain flour
  • ¼ teaspoon baking powder
  • 75g grated coconut
  • 250g of raspberries

For the shortbread:

1. Preheat the oven to 190 degrees or 170 if using a convection oven. Grease and line a 20 x 20 cm square tin with parchment paper, making sure there is a few centimeters of paper overhanging the edge.

2. Melt the butter in a saucepan over medium heat or in the microwave, then set aside to cool.

3. In a large bowl, sift the flour and salt, then add the sugar. Pour in the cooled melted butter and mix until just blended. The dough should look like wet sand. Otherwise, put all the ingredients in a food processor and blend until the mixture comes together.

4. Gently press the shortcrust pastry into the prepared pan and smooth the top with a palette knife or the back of a spoon to even out the surface. Bake in preheated oven for 20 minutes.

5. Remove from the oven and let cool slightly while preparing the filling.

For garnish :

1. Reduce oven temperature to 170 degrees or 150 fan. Whisk the eggs and sugar together in a large bowl for about five minutes until pale and tripled in volume. Alternatively, use a stand mixer or electric whisk.

2. Add vanilla and lemon juice, then sift flour and baking powder. Add the coconut and fold everything together until just combined. Add the raspberries and fold gently to avoid breaking up the raspberries too much.

3. Scrape the mixture over the cooled shortbread base and spread it. The raspberries will run a little when cooked, so don’t worry too much about the presentation of the top, but try to make sure they are evenly distributed.

4. Bake in preheated oven for one hour, until top is browned and cooked through, or until knife inserted in center comes out clean. The top will be a little cracked.

5. Remove the mold from the oven and let it cool completely.

6. Take the coconut-raspberry shortbread from the mold and cut it into 10 bars before serving.


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