Raspberry Essence For Baking Recipes

RASPBERRY SLICE

Steps:

• Preheat oven to 180 C. Line a slice tray with baking paper.
• Cream butter and sugar and vanilla until light and fluffy.
• Add egg, than sifted dry ingredients and mix until the dough comes together . Knead until the dough is smooth. Divide in half. Roll out dough to 1/2 inch thickness.
• Spread jam over the bottom layer. Place other half of pastry on top. Bake for 30 minutes. Set aside to cool and ice with raspberry icing.

SOFT RASPBERRY LEMON ROLLS

Steps:

• Prepare a stand mixer with a paddle attachment
• In a small bowl add 1/2 cup of warm water and the yeast, stir to combine and set aside in a warm spot while you prepare the next step
• Add to the mixer bowl the softened butter, sugar, salt and hot water and blend well, less than a minute
• Add to this 1 Cup of flour and combine until smooth
• Add the yeast mixture and mix well
• Add the beaten egg and combine until completely incorporated.
• Change to a hook attachment
• Add the remaining 3 1/2 cups of flour and mix for 3 minutes
• Generously flour the bench and tip the dough onto the bench, sprinkle flour on the top of the dough and your hands and begin to knead the dough. Add a little flour if needed if you feel it is too sticky.
• Knead until it is smooth and soft in your hands, just a few minutes
• Take a large bowl and add some cooking spray or lightly brush with oil, add the dough to this and cover with a tea towel
• Place the bowl in a warm place for 30 minutes or until the dough has doubled in size.
• Prepare a large bench area with a generous sprinkling of flour and prepare a 9in x 13 in (23x 35cm) roasting dish with baking paper, I spray the dish then this helps the baking paper stick better. You can make without baking paper but it makes it easier to lift out once baked.
• Tip the dough onto the bench and roll with a flour-dusted rolling pin to form a large rectangle, with the dough about 1cm thick.
• Brush or spread the softened butter over the dough, sprinkle over the brown sugar
• In a medium bowl prepare the frozen raspberries, lemon zest, sugar and cornflour and combine well
• Sprinkle this over the brown sugar base crushing the raspberries in your fingers as you go.
• With clean dry hands begin to roll up the dough from the long side, as gently and tightly as you can with the seam finishing underneath.
• With a very sharp knife or thread cut the roll into 2-3cm sized pieces. Place the pieces cut side up into the prepared pan
• Cover the pan with a tea towel and set aside in a warm spot for an hour until the dough has risen again, doubling in size.
• Preheat the oven to 175C and bake the rolls for 30 minutes, until lightly golden brown
• Remove from the oven and set aside while you prepare the icing
• In a medium bowl add the icing sugar, melted butter and vanilla essence, stir to combine
• Add the lemon juice and combine well.
• Add tiny amounts of water until you have the desired consistency, I like mine to be quite thick but runny so I can pour it over the rolls and spread with a knife.
• Serve warm, or set aside once cooled in an airtight container or you can freeze iced or uniced for another day.
• Enjoy!

24 EASY RASPBERRY DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious dessert in 30 minutes or less!