Donna Hay's raspberry and shortbread slice - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s raspberry and shortbread slice By You Magazine - December 8, 2019 White rice flour is important in this shortbread slice recipe – it’s what helps to give that classic crisp and crumbly texture to the biscuit when baked. Chris Court, William Meppem, Con Polous, Ansom Smart. Styling: Steve Pearce SERVES 6-8 250g cold unsalted butter, chopped 160g icing sugar, sifted, plus extra for dusting 225g plain flour, sifted 90g white rice flour, sifted (see Donna’s Tips, below) 1 tsp vanilla extract 1 x quantity cheat’s raspberry jam, cooled (see recipe, below), or shop bought Step 1 Place the butter, sugar, both the flours and the vanilla in a food processor and process until the dough just comes together. Divide the dough in half, cover one portion with clingfilm and set aside in the fridge. Roll out the remaining half between 2 sheets of nonstick baking paper to 4mm thick. Refrigerate for 30 minutes or until firm. Step 2 Preheat the oven to 160C/gas 2.. Line a large baking tray with nonstick baking paper. Using various-sized star-shaped cutters, cut shapes from the rolled-out dough, reserving any scraps. Place the stars on the tray and refrigerate for 10-15 minutes or until firm enough to handle. Step 3 Line a 20cm x 30cm slice tin with nonstick baking paper, allowing 3cm of paper to sit above the edges. Combine the dough scraps with the reserved chilled dough and, using the back of a spoon, press it into the base of the tin. Prick the base all over with a fork and bake for 20 minutes or until golden. Allow to cool for 15 minutes. Step 4 Spread the jam over the shortbread base and top with the stars, overlapping them slightly. Bake for 20 minutes or until the stars are golden. Allow to cool completely in the tin. Step 5 Remove the slice from the tin and dust with the extra sugar to serve. DONNA’S TIPS When cutting the stars, dip the cookie cutters in a little flour to help prevent the dough from sticking. To save on stress during the Christmas season, why not make the shortbread dough in advance and freeze it? Cover it tightly in clingfilm and freeze for up to 2 months. Allow it to thaw in the fridge completely before baking. Buy Donna’ s Christmas book with 20% off Christmas Feasts and Treats by Donna Hay is published by Fourth Estate, price £20. To order a copy for £16 until 8 December, call 01603 648155 or go to mailshop.co.uk; p&p is free on all orders. Visit donnahay.com.au for ideas, recipes, inspiration and more RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved