Raspberry Shortbread: A recipe

Grandpa Pencil's
Recipe for
Raspberry Shortbread

Ingredients
100g Butter 100g Sugar 150g Plain Flour 1 1/2 teaspoons Baking Powder Raspberry Jam		topping 100g sugar 1 Egg 200 g Desiccated Coconut
You will need A wooden spoon, a mixing bowl, a beater, a sifter, foil and a 23 cm square cake tin
Directions
Cream butter and sugar until white and fluffy Add egg and beat well Sift flour and baking powder together Fold through creamed mixture Place mixture into the cake tin lined with buttered foil		Spread with raspberry jam Beat together the topping ingredients and spread over jam Bake in a moderate oven for thirty minutes When cool cut into fingers

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