Raspberry Slice
Indulge in the sweet, buttery charm of this classic Raspberry Slice recipe, a delightful treat that's perfect for any occasion. Featuring a rich shortbread base topped with luscious raspberry jam and a golden crumble made from rolled oats and brown sugar, this dessert is a nostalgic fusion of texture and flavor. With just 20 minutes of prep time, it's an easy yet impressive dessert that’s perfect for lunchboxes, afternoon teas, or holiday gatherings. The balance of the buttery crust, fruity jam, and crunchy oat topping makes each bite irresistibly satisfying. Serve these raspberry squares as-is, or pair them with a dollop of whipped cream for an extra touch of indulgence. Whether you're a beginner baker or a seasoned pro, this recipe is sure to become a fast favorite!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 175 grams unsalted butter
- 100 grams granulated sugar
- 200 grams raspberry jam
- 75 grams rolled oats
- 50 grams brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
Preheat your oven to 180°C (350°F) and line a 20cm x 30cm (8-inch x 12-inch) baking tin with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
Add the unsalted butter (melted) to the dry ingredients and mix until the mixture resembles coarse crumbs. Reserve 100 grams of this mixture for the topping.
Press the remaining mixture evenly into the base of the prepared baking tin, using the back of a spoon or your hands to flatten it. This will form the shortbread base.
Bake the base in the preheated oven for 10 minutes or until it is just starting to set. Remove from the oven and let it cool slightly.
Spread the raspberry jam evenly over the partially baked base, ensuring it covers the surface completely.
In a small mixing bowl, combine the reserved crumb mixture with rolled oats and brown sugar. Mix well to create a crumbly topping.
Sprinkle the crumbly oat topping evenly over the layer of raspberry jam.
Return the baking tin to the oven and bake for an additional 20 minutes, or until the topping is golden brown.
Remove the raspberry slice from the oven and allow it to cool completely in the tin.
Once cooled, lift the slice out of the tin using the parchment paper. Cut into 12 squares or slices, and serve.
Nutrition Facts
Calories |
3352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.6 g | 202% | |
| Saturated Fat | 88.8 g | 444% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 1680 mg | 73% | |
| Total Carbohydrate | 452.6 g | 165% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 200.5 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 627 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
