Raspberry Slice (NZ Style)
1 teaspoon vanilla essence
225g plain flour
1 teaspoon baking powder
½ -3/4 cup Raspberry jam
2 cups icing sugar
30g melted butter
a few drops of raspberry essence or pink/red food colouring.
Preheat oven to 180˚C or 160˚C fan forced. Spray and line a slice pan with baking paper.
Cream butter and sugar until pale and fluffy. Add in vanilla and egg. Mix until well combined.
Add the sifted flour and baking powder and mix until a stiff dough is formed. Add more flour if it is too sticky.
Divide the dough in half. Press one half of the dough into the slice pan to form the bottom of the slice. Generously spread raspberry jam over the bottom half.
Using a rolling pin roll the second portion of dough out to the size of the tin.
Place it on top of the jam. It will be fragile, so it is easier to cut it into 4 different segments and then blend together. Don’t worry if it looks messy, the icing will cover it up!!!!
Bake for 20-25 mins.
Mix all the ingredients together adding boiling hot water if needed, to achieve the desired consistency. Spread over the top of the cooled slice.
Who remembers this Slice? It was the bomb!!
It was one of my all time favourites growing up in New Zealand. Ernest Adams makes it and while we were in NZ over Christmas I was able to indulge in some again. I remember when I was pregnant with my twins I had the most
debilitating 24-hour morning sickness and was admitted to hospital on many occasions. I couldn’t keep anything down, not even water or medications, for 4 months. I lost so much weight. After the morning sickness subsided I developed a craving for Raspberry Slice!!! Maybe because it is so sweet and it gave me that energy burst that I so desperately needed. This is my friend Amanda’s recipe. It
is pretty close to the original Raspberry Slice I am so fond of.