This Raspberry Slice is a beloved New Zealand favourite, combining a buttery pastry base, a generous layer of raspberry jam, and sweet, glossy icing. Simple to prepare and bursting with nostalgic charm, it’s a recipe you’ll want to make repeatedly.
Perfect for afternoon tea or a special treat, this slice is as versatile as it is delicious. Use your favourite jam or try straining the raspberry for a smoother finish, and don’t forget to create those signature wavy icing lines for a classic touch!
Base
Ingredients
- 120g butter
- 1 egg
- 120g sugar
- 225g flour
- ½ teaspoon vanilla essence
- 1 teaspoon baking powder
- ½ – ¾ cup raspberry jam
Method
- Cream the butter and sugar.
- Mix in the vanilla essence and egg.
- Add sifted dry ingredients. Mix until it forms a stiff dough.
- Divide in half. Roll out both halves to the size of slice tin to about ½cm thick.
- Line a small slice tin with baking paper.
- Place the bottom half in the tin. It’s fragile, but you can just blend it together.
- Spread raspberry jam generously over the bottom layer.
- Place rolled-out pastry (second half) on top. (It often breaks, so cut the top layer into four pieces to make it move easily. Just blend edges together; it won’t matter as it’s covered by icing.)
- Bake for 25-30 minutes in a preheated moderate oven (180°C).
- Ice with raspberry icing when cold.
Tip: Strain the raspberry jab to remove the seeds, or use another flavoured jam for a variant.
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 of raspberry essence or red food colouring
Method
- Sift icing sugar into the bowl.
- Add butter, and enough water to melt butter and mix to a smooth consistency.
- Spread over the cold base.
- 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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