My Mum’s raspberry shortbread slice.

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.

raspberry shortbread vegan

Makes: 8 slices

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

up to 1 cup fresh raspberries

raspberry stuffed shortbread recipe

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.

vegan raspberry shortbread slice cholesterol free food recipe

45 thoughts on “My Mum’s raspberry shortbread slice.

  1. 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.

  2. This looks delicious! Come summer (please come soooon) and raspberry season, I’m going to give this a whirl!

  3. hmmm, I know exactly what you’re talking about. in my case it would be blackcurrant shortbread slice!
    thanks for sharing 😉

  4. 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.

  5. 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???! 🙂

  6. 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 😉

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