Raspberry Scottish Shortbread Vegan Recipes

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RASPBERRY SCOTTISH SHORTBREAD ( VEGAN!)



Raspberry Scottish Shortbread ( Vegan!) image

This is from Lindsay Wagner (The Bionic Woman) and Ariane Spade's vegan cookbook "High Road To Health". It is more like a bar with jelly than a shortbread, that name has always confused me,but maybe I'm missing something. Anyway, it is one of the few actual recipes I use, which is a problem when you want to share. I love eating this raw-the REAL maple syrup makes it!!! Also it is EASY to make- i put the actual directions in but I just put in dry ingredients, then wet, then mix, nothing step by step.

Provided by happy_vegan

Categories     Bar Cookie

Time 45m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 7

2/3 cup whole wheat pastry flour (all-purpose is fine)
1/2 teaspoon salt
3 cups quick-cooking oatmeal
2/3 cup cold-pressed oil
1/2 cup maple syrup
2 teaspoons vanilla
1/2 cup raspberry jam (any flavor is yummy and I use the whole jar!)

Steps:

  • Preheat the oven to 350.
  • Sift the flour and salt(I just put them in a bowl and mix I'm not a sifter).
  • Add the oil to the dry ingredients and mix well.
  • Add the maple syrup and vanilla and mix thoroughly.
  • Lightly oil a 9x9 pan. Cover bottom with half the batter, pressing it firmly into place with fingers.
  • Spread the jam evenly over the batter to cover(I find it helps to mix jam first) Loosely cover with remaining batterPress gently and bake for 35 minutes. Let cool 15 minutes(If you can wait).

Nutrition Facts : Calories 130.8, Fat 1.1, SaturatedFat 0.2, Sodium 77.7, Carbohydrate 27.5, Fiber 2.2, Sugar 11.2, Protein 3.1

RASPBERRY SHORTBREAD.



Raspberry Shortbread. image

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!

Provided by JoyfulCook

Categories     Dessert

Time 1h

Yield 16-20 serving(s)

Number Of Ingredients 6

4 ounces butter
1 1/2 cups self raising flour
1 1/2 cups desiccated unsweetened coconut
2 cups sugar
2 eggs
1 tablespoon raspberry jam

Steps:

  • Line a roasting dish with foil, leaving enough room at either end so you can immediately lift it out.
  • 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.
  • 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.
  • 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.
  • PLEASE NOTE: Don't use sweetened coconut as the sugar in it melts and the syrup from it dilutes the base.

Nutrition Facts : Calories 255.4, Fat 11.6, SaturatedFat 8.4, Cholesterol 38.5, Sodium 63.3, Carbohydrate 36.7, Fiber 1.6, Sugar 26.2, Protein 2.6

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