BakingAlison LambertNovember 21, 2010Comment

RASPBERRY SHORTBREAD

BakingAlison LambertNovember 21, 2010Comment

Boy this is a great slice. Easy, versatile and absolutely delicious. I made it with raspberry jam one day and the next i used homemade apricot jam. It is a light and crisp slice with just the right amount of sticky, sweetness to satisfy you.
You will love this recipe - i can guarantee it!

RASPBERRY SHORTBREAD - (AUSTRIAN)

460g butter, softened
4 egg yolks

2 cups sugar

4 cup all purpose flour

2 teaspoon baking powder

1 teaspoon vanilla essence

1 teaspoon lemon zest

1 cup raspberry jam

¼ cup icing sugar

Method: Cream butter in bowl of electric mixer, with the paddle until soft and fluffy. Add egg yolks, and mix well. Add the sugar, flour, baking powder to the butter mixture and mix until just incorporated and the dough starts to come together.

Turn out onto a lightly floured work surface and form into two balls. Wrap each ball in plastic wrap and freeze for at least 2 hours, overnight if possible.
Heat oven to 180`C
Remove one ball of dough from freezer, coarsely grate it by hand or I highly recommend using a food processor with the grating disc (so much faster). Place into a slice tin lined with greaseproof paper. It will make one large tin 38cm x 25cm slice tin or it will make two 30cm x 18 cm. The dough will last well in the freezer, I often make one, using one ball of dough and leave the remainder for another day. Place ½ the grated dough onto the bottom of the tin, making sure the surface is covered evenly with the shreds of dough.
I recommend warming up the jam and giving it a good mix so it loosen it up. If it is too thick, add a little water. You can either use a piping bag with a round large nozzle or drizzle the jam over the dough with a spoon. It won’t spread over the base, as I am sure you will see when making it. Try to ensure that the jam is evenly dispersed over the base.