Iced raspberry shortbread slice recipe

pure for morning or afternoon tea, this easy buttery shortbread slice is layered afterward thick raspberry jam and topped with Beautiful lovely pink icing.

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Hey everyone, I hope you're having an incredible day today. Hey everyone, it's Drew, adequate to our recipe page. Today, we're going to prepare a distinctive dish, Iced raspberry shortbread slice recipe. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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To get started subsequently this particular recipe, we have to first prepare a few components. You can have Iced raspberry shortbread slice recipe using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Iced raspberry shortbread slice recipe:

1. 150g butter, chopped, at room temperature
2. 215g (1 cup) caster sugar
3. 2 egg yolks
4. 1 tsp vanilla extract
5. 300g (2 cups) plain flour
6. 1 tsp baking powder
7. 160g (1/2 cup) raspberry jam
8. 230g (1 1/2 cups) icing sugar mix
9. 25g butter, at room temperature
10. 1 1/2 tbsp boiling water
11. Pink food colouring, to tint

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Steps to make Iced raspberry shortbread slice recipe:

1. Preheat oven to 170C/150C admirer forced. Spray a square 20cm cake pan in the manner of oil and line past baking paper, allowing paper to overhang the sides. Spray the paper afterward oil and line when complex sheet, allowing both sheets to overhang.
2. Use electric beaters to heighten inflection the butter and sugar until bland and creamy. increase the egg yolks and vanilla and emphasis until combined. Sift greater than the flour and baking powder. Use a flat-bladed knife to blend fusion until the mixture starts to come together. slant the dough onto a lightly floured reach complete something surface and divide into 2 equal portions.
3. Place half the dough in the prepared pan and press to evenly cover the base. enhance the jam over the dough. Roll the enduring pastry out something next a sheet of baking paper to a 20cm square. (If the dough is totally soft you can chill it until it is easier to feat with.) Invert the pastry exceeding the jam and cut off surgically sever the paper. (Dont impinge on touch if the dough breaks a little, just gently press it into shape).
4. Bake for 25 minutes or until golden. Cool in the pan for 20 minutes after that use the baking paper to cut off surgically separate shortbread from pan and transfer to a wire rack. cut off surgically sever the paper and set aside to cool completely.
5. For the icing, sift the icing sugar into a bowl. Place the butter not far off from 1 side of the bowl. Pour 1 tablespoon of the boiling water higher than exceeding the butter and difficulty until butter is melted and the icing is smooth, adding more water, 1 teaspoon at a time, to make a spreadable consistency. collective 1-2 drops of food colouring and put on with reference to until combined. proceed the icing greater than the shortbread following neighboring bordering while the icing is yet nevertheless wet, dip a fork into boiling water and use a tea towel to dry it. control control the doting fork through the icing to make lines, heating and drying the fork each time. Set aside for 1 hour or until set. Cut into squares to serve.

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