Raspberry Linzer Slice
In this delightful recipe, a buttery shortbread base is topped with a layer of sweet raspberry jam and a crumbly spiced topping. Perfect for a cozy afternoon treat or as a lovely homemade gift for someone special.
— Constant Cookbook
Ingredients
- 175g plain flour
- 50g ground rice
- 85g golden caster sugar
- 140g cold butter , diced
- 1 tbsp milk
- 1 tsp cinnamon
- ½ tsp ground cloves
- 8 tbsp raspberry jam
- 2 tsp caster sugar
Instructions
- Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Stir in cinnamon and cloves. Tip three-quarters into the tin and press down evenly. Bake for 15-20 mins until golden and crisp looking.
- Stir the jam in a bowl to loosen a little, then spread over the base. Crumble over the remaining slice mixture and bake for 5-10 mins more until the topping is golden. Scatter with 2 tsp caster sugar, cool in the tin, then slice into squares.
Cook Time
30M
Prep Time
PT15M
Yield
Makes 9-12
Nutrition
- Calories: 278 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Sugar Content: 21 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.2 milligram of sodium
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