Name: Raspberry crumble shortcake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 150 gram butter; 2/3 cup (110g) icing sugar, plus extra to dust; 1 3/4 cup (260g) plain flour; 1/2 teaspoon ground cinnamon; 1/2 cup (60g) ground walnuts; 300 gram frozen raspberries

Raspberry crumble shortcake

This melt-in-your-mouth raspberry slice is a treat for morning or afternoon tea ... or whenever you need a fruity sugar fix.

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Makes 16 Item

Prep

15M

Cook

35M

Total

50M

Ingredients

150 gram butter

2/3 cup (110g) icing sugar, plus extra to dust

1 3/4 cup (260g) plain flour

1/2 teaspoon ground cinnamon

1/2 cup (60g) ground walnuts

300 gram frozen raspberries

Method

1.Preheat oven to 180°C. Line base and sides of a 18cm x 28cm slice pan with baking paper.

2.Using an electric beater, beat butter and icing sugar together until pale and creamy. Sift in flour with cinnamon and a pinch of salt. Add walnuts and stir gently until a crumble mixture forms.

3.Reserve 1 cup of crumble mixture. Press remaining crumble into base of prepared pan and top with raspberries. Sprinkle with reserved crumble mixture and bake for 35 minutes or until pale golden. Cool in pan for 10 minutes before removing. Dust with icing sugar, cut and serve.

Makes 16
Note

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