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    Home » Slices and Bars

    Raspberry Slice

    Published: May 17, 2018 · Modified: Feb 22, 2022 by Lee-Ann · Leave a Comment

    Jump to Recipe - Print Recipe

    Raspberry Slice - a childhood favourite! Dense & crumbly shortbread base spread with raspberry jam, then topped with a crumb combining the base mixture and optional peanuts for crunch.

    I'm having a bit of a 70's/80's flashback today - this Raspberry Slice is my variation on a slice (or "bars" for US readers) that my mum used to make when I was a kid.

    pieces of buttery slice with raspberry jam on a white bench

    I grew up in a household where there was pretty much always a "slice" or two on the go - I don't know how mum found the time!

    My version is a moist, dense & crumbly base, spread with raspberry jam then topped with a crumb made from some of the reserved base mixture combined with peanuts for a savoury crunch.

    Table of Contents

    • My top tips for making this easy slice recipe
    • More easy slice recipes you may like
    • Raspberry Slice
      • Ingredients
      • Instructions
      • Notes

    My top tips for making this easy slice recipe

    • 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.
    • If peanuts are an issue you could use another type of nut, or leave them out.

    More easy slice recipes you may like

    White Chocolate and Raspberry Blondies - super fudgy and bursting with white chocolate chips and swirled with raspberry jam.

    Date Slice - ridiculously easy sticky date flavoured slice/bars - just melt & mix, then bake - all done in only 40 minutes.

    Caramello Slice - simple no-bake, melt & mix bars using a block of caramel-filled chocolate. A caramel lover's dream!

    The thing is, I LOVE RASPBERRY. Raspberry just-about-anything. If you are a raspberry fan yourself you have probably noticed that raspberries feature in a few of my recipes. No wonder it was one of my favourites growing up!

    Enjoy!

    Lee-Ann ♥

    pieces of crumbly slice with raspberry jam on a white surface

    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.
    Print Pin Rate
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    Total Time: 45 minutes
    Serving: 12 squares
    Calories: 216kcal
    Author: Lee-Ann Grace

    Ingredients

    • 2 cups plus 1 tbsp plain / all purpose flour - sifted 300g + 1 tbsp
    • 200 g salted butter
    • ¼ cup raw/golden caster sugar 50g
    • ½ teaspoon vanilla paste
    • ¾ cup raspberry jam 215g
    • ¼ cup crushed peanuts 35g

    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.

    Notes

    • 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.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

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