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Wednesday, January 13, 2010

Raspberry Slice

I bought a kilo (2lb) of raspberries from the Evandale market on Sunday with the intention of making jam but couldn't resist using some in a slice. I modified a date slice recipe I had which is SOooo simple and although it is a little on the crumbly side, it tastes devine and has kept it's yummy berry colours.

In a bowl mix 1 cup of Self Raising flour (all purpose flour with baking powder added), 1 cup of coconut and 1/2 cup sugar. Then fold through 1 cup of fresh raspberries so that they are dusted and evenly distributed. You don't want to go crazy here and smash them, otherwise you loose the lovely colour and raspberry lumps exploding in your mouth.
Next melt 125g of butter (1/4 pound) and add 2 tabs of milk. Mix this gently into the dry ingredients to get it evenly moist and then place into a shallow slice tin pressing it gently. My favourite tin is a wavy-edged rectangular tin 33cm x 10cm x 2.5cm with it's removable base. It looks beautiful to present, is easy to remove and cuts into really neat fingers for serving. Bake in a moderate oven for about 20-25mins. till it is lightly golden.
It's worth having a go with frozen berries too.

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