Raspberry Slice Recipes
RASPBERRY SLICE
Raspberry Slice is an old classic favourite I grew up with in New Zealand. It is made with two layers of shortbread filled with a layer of raspberry jam then covered in a creamy raspberry icing.
Provided by Donna
Categories Slices
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 180 C. Line a slice tray with baking paper.
- Cream butter and sugar and vanilla until light and fluffy.
- Add egg, than sifted dry ingredients and mix until the dough comes together . Knead until the dough is smooth. Divide in half. Roll out dough to 1/2 inch thickness.
- Spread jam over the bottom layer. Place other half of pastry on top. Bake for 30 minutes. Set aside to cool and ice with raspberry icing.
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
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.
Provided by Lee-Ann Grace
Categories Dessert Snack Sweet Treat
Time 45m
Number Of Ingredients 6
Steps:
- 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 1/4 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 tbsp 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.
Nutrition Facts : Calories 216 kcal, ServingSize 1 serving
RASPBERRY BAKEWELL SLICE
Get ahead this weekend and make this indulgent, freezable treat, perfect for pud or with a cup of tea
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.
- Bake the pastry for 8-10 mins until it's cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the raspberry jam over the pastry (there's no need to spread) and scatter over the raspberries.
- For the sponge, put all the ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. Will freeze for up to 3 months - overwrap the tin with baking parchment and foil beforehand.
- To serve, thaw for 4 hrs at room temperature, then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.
Nutrition Facts : Calories 595 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.76 milligram of sodium
RASPBERRY SLICE
As we all know, raspberries are very high in antioxidants, and also they are really yummy, so theres no reason you wouldn't want to eat this
Provided by Perfect Pixie
Categories Dessert
Time 50m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- turn oven to 180 degrees.
- grease a 28cm x 18cm tin.
- cream butter and sugar until light and fluffy.
- add egg yolks.
- beat well.
- sift in both flours.
- mix it all to a soft dough.
- press it evenly in tin.
- spread jam over.
- Topping:.
- beat egg whites until stiff.
- gradually beat in the sugar.
- beat well.
- add coconut.
- stir it in.
- spread evenly over jam.
- bake 35-40 minutes.
- slice when cold.
Nutrition Facts : Calories 64.8, Fat 2.9, SaturatedFat 1.9, Cholesterol 13.4, Sodium 51.3, Carbohydrate 9.2, Fiber 0.3, Sugar 5.9, Protein 0.7
RASPBERRY COCONUT SLICE
This is one of my favourite recipes. My kids take it to school in their lunches and also for fund raising events. This will leave people coming back for more. I've tweaked the original recipe. You can use raspberry jam, strawberry jam or your favourite.
Provided by mumof2terrors
Categories Lunch/Snacks
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- BASE.
- Beat butter, sugar and egg in a mixing bowl with electric mixer until combined. Stir in sifted flours.
- Spread mixture over base of a greased 19cm x 29cm slice pan. I like to line it with baking paper. This makes it easier to remove once it's cooled.
- Bake at 180c or 350°F for about 10 minutes.
- FILLING.
- Spread hot base with raspberry jam, or jam of your choice.
- TOPPING.
- Combine 4 eggs, caster sugar and coconut in a mixing bowl and mix well.
- Spread over base and cook for a further 25 - 30 minutes or until golden brown on top.
- Once cooled slice into desired size slices. This keeps well in the pantry in an air tight container. If serving to friends and family this wont last long.
Nutrition Facts : Calories 653.2, Fat 42.2, SaturatedFat 32.6, Cholesterol 162.7, Sodium 213.9, Carbohydrate 65.1, Fiber 7.6, Sugar 42.3, Protein 8.6
RASPBERRY LINZER SLICE
Biscuit slices topped with sticky raspberry jam and a spiced crumble mixture make a popular teatime treat
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 45m
Yield Makes 9-12
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Stir in cinnamon and cloves. Tip three-quarters into the tin and press down evenly. Bake for 15-20 mins until golden and crisp looking.
- Stir the jam in a bowl to loosen a little, then spread over the base. Crumble over the remaining slice mixture and bake for 5-10 mins more until the topping is golden. Scatter with 2 tsp caster sugar, cool in the tin, then slice into squares.
Nutrition Facts : Calories 278 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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