I’m having a bit of a 70’s/80’s flashback today – this Raspberry Shortbread 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.
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!
A side note…you could substitute another type of nut for the peanuts if allergies are a problem.
Raspberry Shortbread Slice
Raspberry Shortbread 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.
- 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
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
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*