Raspberry Slice Recipes

RASPBERRY SLICE

Steps:

• Pre heat oven to 180 c ff / 355 f
• Grease and line an 18 cm x 18 cm / 7" x 7" (base measurement) baking tin and set aside.
• In a large bowl, melt butter on high for about 1 min in microwave until melted - careful it may splatter!
• Add sugar and vanilla paste to melted butter, stirring to melt the sugar and combine.
• Add flour and mix until completely combined, then remove 1/4 cup of the flour mixture and set aside.
• Press the remaining flour mixture evenly into the base of the lined tin, pressing down well to create a smooth even base, then bake for 10 mins.
• While base is baking, add the reserved flour base back to your original bowl, along with the peanuts & extra 1 tbsp of flour, then using your fingers crumble together to combine.
• When base is finished baking, pour jam over base in a roughly even layer, making sure to go all the way to the edges.
• Sprinkle crumb topping over the jam layer, then bake for a further 15 mins. Leave to cool in tin for a least 30 mins before slicing.

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.

RASPBERRY BAKEWELL SLICE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.
• Bake the pastry for 8-10 mins until it's cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the raspberry jam over the pastry (there's no need to spread) and scatter over the raspberries.
• For the sponge, put all the ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. Will freeze for up to 3 months - overwrap the tin with baking parchment and foil beforehand.
• To serve, thaw for 4 hrs at room temperature, then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.

RASPBERRY SLICE

Steps:

• turn oven to 180 degrees.
• grease a 28cm x 18cm tin.
• cream butter and sugar until light and fluffy.
• add egg yolks.
• beat well.
• sift in both flours.
• mix it all to a soft dough.
• press it evenly in tin.
• spread jam over.
• Topping:.
• beat egg whites until stiff.
• gradually beat in the sugar.
• beat well.
• add coconut.
• stir it in.
• spread evenly over jam.
• bake 35-40 minutes.
• slice when cold.