There’s something about my Mum’s good a simple home cooking (she can do fancy things too!). It just can’t be beaten, but then I guess everyone feels that way about the food they grew up on. Mum’s are also really good are doing things on the cheap with a few basic ingredients, and also at interfering helping in the kitchen. So in honour of mum’s everywhere, here’s my mum’s nice and simple raspberry shortbread, made vegan.
Makes: 8 slices
Ingredients:
2 cups plain flour, plus a few extra tbsps
3/4 cup golden caster sugar, plus a few extra tbsps
1 cup of vegan margarine
1 tsp vanilla extract
Method:
Grease and line a 9″ square baking tin and preheat the oven to 325f/160c. Mix the sugar with the flour in a mixing bowl and rub in the margarine and vanilla with your fingers, until its evenly distributed throughout (or you can pulse everything in a food processor until you get and even crumbly mixture). Press half of the mixture into the bottom of the greased and lined baking tin going up the sides a little, and dust with a light dusting of flour. Layer a single layer of raspberries over the top and sprinkle a lil’ extra caster sugar over the raspberries. Finish by topping with the remaining shortbread mixture and gently pressing to compact it, don’t press too hard. Poke holes through the top layer using a cocktail stick or a fine pronged fork and bake for 30- 35 minutes, until golden and firm. Allow to cool in the tin, then slice and dust with extra caster sugar or a light dusting of icing sugar.
I really enjoyed your post. Married to a Brit when I saw how you spelled “Mum” if you might also be British. Looking at the recipe I also noticed that you use the term “caster” sugar. Am I close? I am gluten free, soy free, dairy free and vegan. Your pictures are fantastic. So much so I think I might have to try it too. Have you taken photography classes? My compliments to you and your mum.
Yeah i’m a brit, I just like using cups, they make everything easy! I did some photography in sixth form college but our teacher left to pursue a differnt carrer. Im saving up to get a “proper” camera then i’m going to learn how to use it.
This looks extraordinary! Mums are good for slices 🙂
They are the best!
i can totally eat this for an afternoon snack. cute baking tin by the way 🙂
The baking tray is also my mums, im just stealing all the best things from her!
As a shortbread fan, I’d like to tell you, these look fantastic!
I’ve nominated you for the Super Sweet Blogging Award 🙂 http://themisfitbaker.com/2013/04/02/super-sweet-blogging-award/
Thank you!
This looks delicious! Come summer (please come soooon) and raspberry season, I’m going to give this a whirl!
You could use whatever seasonal berry you desire!
hmmm, I know exactly what you’re talking about. in my case it would be blackcurrant shortbread slice!
thanks for sharing 😉
Got the raspberries as they were super cheap, my mum isnt one for buying full price things if she can help it! Blackcurrants would be lovely!
well then she’s super-trendy your mum, opting for the seasonal produce. is the healthiest thing to do, after all!
Nah she just thrifty, its generally cheaper to buy seasonal/ grow your own, I will be stealing the blueberries of her blueberry bush this year, along with strawberries.
cheaper AND you’re more in control. and of course a good resource for you 🙂
These look AMAZING!! I will definitely need to try these out!! 🙂
Thanks, let me know how they work out!
I’ve nearly got gluten-free shortbread nailed (tricky little sucker) and when I have, I’m making this!! Might have to use defrosted raspberries out the freezer though. Or blueberries. Yum.
Oooooo give me your gluten free baking secrets please!
Your eats and recipes giggle me, in a great way!
I love your blog! This is my way of saying thank you for sharing 🙂
I have nominated you for a Liebster Award!
http://travelingpinklips.com/2013/04/03/pretty-in-pink-liebster-award-2013/
oxo,
Holly
Thank you!
You are killing me! This is the best so far – seriously! I love the crumbly/crusty layers and the sweet fruit peeking out. Sigh.
Who doesn’t love those things??
Forget about the ice cream, you need to come over here and bake for me! LOVE THOSE!
There should be free travel for food bloggers, it should be law!
True dat! I’d be there in a heart beat! We could make coconut bacon sandwiches to sell at the cafe at the Sanctuary and then nobody would complain! 🙂
I’ve never had coconut bacon, make some for me first!
Oh boy….http://theveganproject.ca/coconut-bacon/
I rember seeing some raw coconut bacon in one of ani phyo’s books ages ago and thinking drool! But it needed a dehydrator, will have to give this a go!
Oh yeah, I bought that book, all that scraping raw coconut… Nah! Do this one!
Have you seen her raw dessert book? her key lime kream bars are lush!
Oh man, I ordered like 5 raw books…. I wanted that one, but there was so. many. choices…
Im tempted by the raw tiramisu at some piont!
oh goodness. I WANT that!
This is gorgeous! I love adding raspberries to baked goods. 🙂
Thank you!
These look incredibly aesthetically appealing and appetizing 🙂
thanks!
My mouth is literally watering. I must have been British in a past life because I just love shortbread. These look fantastic. As usual, great job Alexander!
Shortbread is one of the good things on this planet!
Scrummy – mum’s recipes are always the best… the equivalent of a hug in food form! Sounds like she might help a bit much in the kitchen – does she do that walk in to the kitchen and stir whatever you’re cooking thing???! 🙂
She always tries to add more salt…..
Wow, these look scrumptious! 🙂
Thank you 🙂
I thought there was something familiar about you! You MUST be my brother! Admittedly mum must have had you LONG after she had me BUT if this is “your” mum’s recipe, “your mum” is MY MUM! This is HER recipe as well! Hugs from your older sister in Tasmania 😉