Sunday, 15 April 2012

Raspberry Slice

Raspberry Slice (NZ Style)

This slice has been one of my all time favorites since I was just a little girl! Hope it works out for you too.
The recipe is based on the slice sold in NZ bakeries and supermarkets, but adapted a little to my own liking.


120g Butter
1 Egg
120g Sugar
225g Flour
1/2 tsp Vanilla Essence
1 tsp Baking Powder
1/2 - 3/4 cup Raspberry Jam

1 - Cream the butter and Sugar.

2 - Mix in the Vanilla Essence and Egg

3 - Add the sifted dry ingredients (Flour and Baking Powder) and mix until a stiff dough is formed. 

4 - Divide the dough in half. Roll out both halves to be the size of your slice tin. They should be about 1/2cm thick.

5 - Grease the sides of the tin, and line the base with baking paper. Place the first layer dough on the bottom of the tin like so:
6 - Spread Raspberry jam over the bottom half generously.

7 - Place the second layer of dough over top, it will be fragile, so it is easy if you cut it in to 4 separate segments and then blend together, It wont matter too much if it looks messy, the icing will cover it all up!

8 - Bake for 20-25 minutes at 180*c
9 - Ice with raspberry icing when cold!

 Raspberry Icing:
2 cups Icing Sugar
20g Melted Butter (possibly more)
A few drops of raspberry essence OR pink/red food coloring

Mix together and spread over top of the cooled slice.

And VOILA! Here we have the finished product!
This is definitely becoming a favorite of mine, and is a classic kiwi lunch box filler or afternoon tea treat!

Please tell me what you think!
Happy Baking!


  1. This is great. I made it with olivani and used aquafaba instead of eggs and it came out perfect. It taste better the next day so don't eat it all the day you make it!!

  2. Loved this! Tasted delicious and was really easy. Thanks!

  3. Would love it you could translate the gms measurements into cups!! :)

  4. i am 9 years old.
    and i like to bake. my favorite is the raspberry slice.
    thank you for the recipe it was nice and easy :)