Preparation time
1h 0min
Total time
1h 40min
Portion
24
slice(s)
Level
easy
- TM 6
published: 2025/01/08
changed: 2025/01/08
Ingredients
Onge's Iced Raspberry Shortbread Slice
- 225 g Butter, softened
- 300 g sugar
- 3 egg yolk
- 8 g vanilla essence
- 450 g flour
- 1 teaspoon salt
- 1.5 teaspoons baking powder
- 260 g raspberry jam
Icing
- 250 g icing sugar
- 35 g Butter
- 20 g water
- pink food colouring, optional
- Milk, to thin icing as necessary
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- *** Before starting your recipe, ensure it has been coppied from the website correctly before starting ***
Line a 20x30cm baking tin and pre heat oven to 170oC - Weigh butter into Thermomix bowl (if its not softened try 1:30 at 37oC speed 3). Add sugar and cream for 20 seconds speed 4.
- Scrape the sides and repeat 20 seconds speed 4
- Scrape sides again and do 20 seconds speed 5. Repeat this step again so its super fluffy
- Add egg yolks, 7 seconds speed 4
- Scrape sides. Add flour, vanilla essence, salt and baking powder. Combine for 3 seconds speed 5. Scrape the sides and do 7 seconds speed 5. Combine any leftover flour with spatular
- Press out 1/2 of the shortbread dough into lined tin and bake for 20 minutes. Put remaining dough in the fridge if its a hot day
- Once cooked, spread raspberry jam over while slice base is hot/warm carefully. Set aside
- Get the other 1/2 of dough and roll out between baking paper to a rectangle shape (this is going straight ontop of the raspberry jam to create a lid). Carefully transfer ontop, do the best you can to patch it up, the smoother this layer is the easier it will be to ice. Bake for 20 minutes
- Let slice cool before icing
- Weigh in 35g of butter and 20g water. 1:30 minutes Varoma on speed 2 (Varoma is the highest temp so spin it all the way around). Remember to use the simmering basket instead of the measuring cup
- Weigh in icing sugar. OPTIONAL - add in 8g of raspberry essence and/or pink food colouring
6 seconds speed 3. Scrape the sides and weigh in 6-10g milk to get the right consistancy for the icing. You can always add more so go slowly. 7 seconds speed 4 - Moving quickly, spread over the cooled shortbread. You can use a fork to create a wiggly texture if you like, or add some freeze dried berries ontop or else raspberry jelly crystals. Refridgerate for a couple hours or overnight before slicing into pieces
Tip
Even better - try making your own raspberry jam. Search Cookidoo® for the recipe
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Absolutely delicious! I made it as soon as you loaded the recipe. Easy to follow and make. My husband gives it high praise as well. Thanks heaps!!