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.
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.
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
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 ♥
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.
Ingredients
- 2 cups plus 1 tbsp plain / all purpose flour - sifted 300g + 1 tbsp
- 200 g salted butter
- 1/4 cup raw/golden caster sugar 50g
- 1/2 tsp vanilla paste
- 3/4 cup raspberry jam 215g
- 1/4 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.
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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.
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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.
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When base is finished baking, pour jam over base in a roughly even layer, making sure to go all the way to the edges.
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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.
Recipe 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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