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Raspberry Slice
Raspberry Slice - a childhood favourite, dense & crumbly shortbread base spread with raspberry jam, then topped with a crumb mixture combining the base mixture with peanuts for crunch.
Total Time
45 mins
Servings:
12
squares
Calories:
216 kcal
Course:
Dessert, Snacks
Cuisine:
Australian
Ingredients
- 2 cups plus 1 tbsp all-purpose flour 300g + 1 tbsp, plain, sifted
- 200 g butter salted
- ¼ cup golden caster sugar 50g, or raw sugar
- ½ teaspoon vanilla paste
- ¾ cup raspberry jam 215g
- ¼ cup peanuts 35g, crushed
Instructions
- 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 ¼ 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 tablespoon 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.
Cup of Yum
Notes
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- To make the jam easier to spread, you could warm it in the microwave for about 1 min then stir. Just be careful, because of the high sugar content it can get very hot!
- I have yet to find any raspberry jam here in Australia that is sold without seeds, so the jam I used has seeds. My personal preference is for seedless - but you use what you've got! (I have been known to sieve out the seeds on occasion for some recipes!)
- When you grease and line your baking tin, I like to make sure the baking paper overhangs the sides. This helps me get it out of the tin after it's cooled.
- When it first comes out of the oven this slice is very delicate. Please don't try to take it out of the tin straight away, it will crumble. I also find that you may need to loosen the corners where the jam may have stuck to the sides - depending on how you lined your baking tin.
Nutrition Information
Serving
0g
Calories
216kcal
(11%)
Carbohydrates
0g
(0%)
Protein
0g
(0%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Polyunsaturated Fat
0g
(0%)
Monounsaturated Fat
0g
(0%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
0mg
(0%)
Potassium
0mg
(0%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 12 squares
Amount Per Serving
Calories 216
% Daily Value*
| Serving | 0g | |
| Calories | 216kcal | 11% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.