Raspberry Linzer Slice

Biscuit slices topped with sticky raspberry jam and a spiced crumble mixture make a popular teatime treat

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Makes 9-12

Nutrition per serving

• Kcalories

  278

• Protein

  3g

• Carbs

  40g

• Fat

  13g

• Saturates

  8g

• Fibre

  1g

• Sugar

  21g

• Salt

  0.2g

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

Directions

1. 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.
2. 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.

Categories: Courses