Raspberry Shortcake Slice
New Year, New Slice - Indulge in Jenny's latest masterpiece!
150g butter, chopped at room temperature
215g (1 cup) caster sugar
2 egg yolks
1 tsp vanilla extract
300g (2 cups) plain flour
1 tsp baking powder
160g (½ cup) raspberry jam
1 ½ cups icing sugar
1½ tsp boiling water
Pink food colouring to tint
- Preheat oven to 170 degrees Celsius (conventional bake) or 150 degrees Celsius (fan forced)
- Grease a 23 x 33cm slice tin and line with baking paper.
- Beat the butter and sugar until pale and creamy. Add the egg yolks and vanilla and beat until combined. Sift over the flour and baking powder. Use a flat-bladed knife to mix until the mixture comes together. Turn the dough onto a lightly floured bench and divide into 2 equal portions.
- Place half the dough in the slice tin and press evenly to cover the base. Spread the jam over the dough. Roll the remaining mixture out onto a sheet of baking paper into the shape of the tin (23 x 33 cm).
- Flip the dough over the jam and remove the paper. Don’t worry if the dough breaks a little, just gently press it into shape.
- Bake for 25 minutes or until golden. Cool in the pan then use the baking paper to remove from tin and transfer to a wire rack.
- For the icing, melt the butter, add a tiny drop of food colouring. Sift the icing sugar into a bowl then add boiling water (a little at a time) to get icing consistency.
- Spread the pink icing over the top of the slice and then sprinkle with dried raspberries.
Slice when icing has set.