Ingredients

Biscuit :

  • 150g butter, chopped, at room temperature
  • 215g (1 cup) of caster sugar
  • 2 egg yolks
  • 1 teaspoon of vanilla extract
  • 300g (2 cups) of plain flour
  • 1 teaspoon of baking powder
  • 160g (1/2 cup) of raspberry jam

Icing :

  • 230g (1 1/2 cups) of icing sugar mixture
  • 25g butter, at room temperature
  • 1 1/2 tablespoons of boiling water
  • Pink food colouring, to tint

Get your taste buds ready for one of the best little slices you'll ever eat. 

Perfect for a morning snack or for afternoon tea, this iced raspberry shortbread slice is not only easy to make but is also very tasty to eat. 

With pretty pink icing and layers of thick raspberry jam, we simply cannot imagine reaching for something better than this when you're settling down for a relaxing cup of tea. 

Method

  1. Preheat oven to 170C and spray a square cake pan with oil before lining it with baking paper, leaving enough paper to hang over the sides. Then spray the paper with oil and line it with another sheet, again allowing both sheets to overhang. 

  2. Use electric beaters to beat the butter and sugar until it's pale and creamy. Add the egg yolks and vanilla and beat everything together until it's combined. Sift the flour and baking powder over the mixture and use a flat-bladed knife to mix it until it starts to come together. Once combined, turn the dough onto a lightly floured work surface and divide it into 2 equal portions. 

  3. Place half of the dough into the prepared pan and press it evenly so it covers the base. Then, spread the jam over the dough before rolling out the remaining half of dough out on a sheet of baking paper so that it's roughly the size of your square cake pan. If you find that the dough is too soft to work with, pop it into the fridge and let it chill a little. Pop the freshly rolled dough over the jam and remove the baking paper.

  4. Bake the dough for 25 minutes or until it's nice and golden. Let it cool in the pan for 20 minutes then use the baking paper to remove the shortbread from the pan before transferring to a wire rack. Remove the paper and set it aside to cool completely.

  5. For the icing, sift the icing sugar into a small bowl. Place the butter on 1 side of the bowl and pour 1 tablespoon of the boiling water over the butter, stirring it until the butter has melted and the icing is smooth and adding more water (1teaspoon at a time), to make the icing more of a spreadable consistency. Add 1-2 drops of food colouring and stir this until it's well combined. Spread the icing over the shortbread then, while the icing is still wet, dip a fork into boiling water (use a tea towel to dry it) and run it through the icing to make lines, heating and drying the fork whenever necessary. Set the slice aside for 1 hour or until it's set, then cut it into squares and serve!



iced raspberry shortbread slice

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Bakemaster Loose Base Square Cake Pan 20cm x 7cm
BAKEMASTER
$14.95 RRP $26.95
Loose Base Square Cake Pan 20cm x 7cm
Bakemaster Cooling Tray 46cm x 25cm
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$16.95 RRP $26.95
Cooling Tray 46cm x 25cm
Avanti Anti-Slip Stainless Steel Mixing Bowl - 22cm
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$16.95 RRP $26.95
Anti-Slip Stainless Steel Mixing Bowl - 22cm
Wilton Gel Icing Colour - Rose
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$6.95
Gel Icing Colour - Rose

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