Iced Raspberry Shortbread Slice Recipe

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

The ingredient of Iced Raspberry Shortbread Slice Recipe

• 150g butter chopped at room temperature
• 215g 1 cup caster sugar
• 2 egg yolks
• 1 tsp vanilla extract
• 300g 2 cups plain flour
• 1 tsp baking powder
• 160g 1 2 cup raspberry jam
• 230g 1 1 2 cups icing sugar mix
• 25g butter at room temperature
• 1 1 2 tbsp boiling water
• pink food colouring to tint

The Instruction of iced raspberry shortbread slice recipe

• preheat oven to 170c 150c adherent forced spray a square 20cm cake pan later than oil and line with baking paper allowing paper to overhang the sides spray the paper subsequently oil and line as soon as unorthodox sheet allowing both sheets to overhang
• use electric beaters to emphasis the butter and sugar until insipid colorless and creamy amass the egg yolks and vanilla and beat until combined sift higher than the flour and baking powder use a flat bladed knife to blend until the incorporation combination starts to come together tilt twist the dough onto a lightly floured work surface and divide into 2 equal portions
• place half the dough in the prepared pan and press to evenly cover the base further the jam beyond the dough roll the long lasting pastry out re a sheet of baking paper to a 20cm square if the dough is unquestionably soft you can chill it until it is easier to accomplish with invert the pastry greater than the jam and remove the paper dont badly affect if the dough breaks a little just gently press it into shape
• bake for 25 minutes or until golden cool in the pan for 20 minutes later use the baking paper to sever shortbread from pan and transfer to a wire rack remove the paper and set aside to cool completely
• for the icing sift the icing sugar into a bowl place the butter regarding 1 side of the bowl pour 1 tablespoon of the boiling water over the butter and shake up until butter is melted and the icing is smooth adding more water 1 teaspoon at a time to make a spreadable consistency amass 1 2 drops of food colouring and toss around until combined build up the icing greater than the shortbread then while the icing is still wet dip a fork into boiling water and use a tea towel to dry it govern the doting fork through the icing to make lines heating and ventilation the fork each time set aside for 1 hour or until set cut into squares to serve

Nutritions of Iced Raspberry Shortbread Slice Recipe

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