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 teaspoon baking powder
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.