Print
raspberry shortbread slice - childhood classic melt & mix

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.

Course Dessert, Snack, Sweet Treat
Cuisine Modern Australian, Australian
Keyword raspberry shortbread slice
Total Time 45 minutes
Servings 12 squares
Calories Per Serve 216 kcal
Author Lee-Ann Grace | Chef Not Required

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

  1. Pre heat oven to 180 c ff / 355 f

  2. Grease and line an 18 cm x 18 cm / 7" x 7" (base measurement) baking tin and set aside

  3. In a large bowl, melt butter on high for about 1 min in microwave until melted - careful it may splatter!

  4. Add sugar and vanilla paste to melted butter, stirring to melt the sugar and combine

  5. Add flour and mix until completely combined, then remove 1/4 cup of the flour mixture and set aside

  6. 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

  7. 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

  8. When base is finished baking, pour jam over base in a roughly even layer, making sure to go all the way to the edges

  9. 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*