Raspberry Slice

Raspberry slice is a New Zealand classic. A raspberry layer sandwiched between layers of shortbread and topped with lashings of raspberry icing.

You'll find this little delight in almost every bakery, cafe, and supermarket in New Zealand. It has always been one of my favorites and I was amazed when I realised that I'd never attempted it myself.

I was delighted when the slice was cooked and the icing set and I finally was able to take a bite. To my absolute pleasure, it tasted exactly how I wanted it to taste. Maybe my icing was a lot pinker than the bakeries but what's wrong with a but of fluorescent pink? I think in future, someone needs to keep me away from food coloring, I always tend to go a little overboard!

Raspberry Slice

Makes 16 pieces

150 g (5.3 oz) butter, softened
1 Cup sugar
1 egg
2 tsp vanilla extract
2 Cups plain flour
2 tsp baking powder
1/4 tsp salt
1/2 Cup raspberry jam
1/2 Cup raspberries (fresh, frozen, or canned)

Icing: 

2 Cups icing (confectioners) sugar
2 Tbsp raspberry essence
1 drop pink food coloring (if you also want the fluorescent look)

1. Preheat your oven to 180C (350F) and line a pan with baking paper (it doesn't really matter what size you use, just whatever you usually use for slices or brownies).

2. Cream the butter and sugar together in a large bowl until pale and fluffy. Add the egg and vanilla and combine well.

3. Sift the dry ingredients into the bowl. Stir until well combined. Split the mixture into two even parts.

4. Roll out each half to fit snug inside your chosen pan. Place one half into the base. Spread over a layer of jam and a layer of raspberries. Place the other half of the shortbread dough on top.

5. Place in the oven and bake for 20 minutes. Remove from the oven and cool in the tray. When cooled, mix the icing ingredients into a paste-like consistency and spread over the top. Once hardened, cut into bars and store slice in an airtight container.