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Raspberry Shortcake Slice

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

25g butter

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.

Enjoy xx

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