Raspberry Slice

This recipe is based on a traditional favourite sold in most New Zealand bakeries. It was pretty easy to make and I'm sure I'll be making it more often.

Base

Ingredients

• 120g butter
• 1 egg
• 120g sugar
• 225g flour
• ½ teaspoon vanilla essence
• 1 teaspoon baking powder
• ½ - ¾ cup raspberry jam

Method

1. Cream the butter and sugar.
2. Mix in the vanilla essence and egg.
3. Add sifted dry ingredients. Mix until it forms a stiff dough.
4. Divide in half. Roll out both halves to the size of slice tin to about ½cm thick.
5. Line a small slice tin with baking paper.
6. Place bottom half in the tin. It's fragile but you can just blend it together.
7. Spread raspberry jam generously over the bottom layer.
8. Place rolled out pastry (second half) on top. (It often breaks so cut top layer into 4 pieces to make it easy to move. Just blend edges together; it won't matter as it's covered by icing.)
9. Bake for 25-30 minutes in a pre-heated moderate oven (180°C).
10. Ice (frost) with raspberry icing (frosting) when cold.

Tip: Strain the raspberry jab to remove the seeds, or use some other flavoured jam.

Icing/Frosting

The icing is a hard icing, quite different from a butter icing.

Ingredients

• 2 cups icing sugar
• ¼ teaspoon butter, softened
• 30ml (2 tablespoons) hot water (approximately)
• A few drops raspberry essence or red food colouring

Method

1. Sift icing sugar into bowl.
2. Add butter, and enough water to melt butter and mix to a smooth consistency.
3. Spread over the cold base.
4. Make wavy lines with a fork when the icing is nearly set.

What's your favourite memory about raspberry slice? Let me know what you think when you try this recipe.

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