April challenge: Raspberry slice

I know you’re supposed to stick religiously to the measurements when it comes to baking. Err, I don’t. I do my best, honest, but if it’s between measuring out a teaspoon and guesstimating with a pinch between the fingers….fingers win every time.

Mmm - crumbly goodness. Pardon the crappy cellphone picture

This recipe turned out surprisingly well, though. I was silently cursing all the way throughout, positive it was going to turn out a complete disaster. I’m not sure what constitutes a stiff dough, and I’m pretty sure mine wasn’t anywhere near dry enough. Still, it turned out super tasty, and slightly softer (more cakey than chewy or slicey) than the kind you buy at the bakery. Let it sit overnight, though, and it hardens up a little more.

I bought raspberry essence especially for this ($2 for a tiny bottle??!!) and would you believe it had all the flavour but none of the colour. It was CLEAR. And raspberry slice is meant to have PINK icing! But the ever-crafty T suggested I use a tiny bit of jam to add colour to it, and voila.

(I also made a super delicious, no-bake chocolate slice [minus the coconut and raisins]…unfortunately, T has lost my camera and the photos of said slice. I’m hoping it’s just wound up in one of our friends’ cars.)

4 thoughts on “April challenge: Raspberry slice

  • Reply Aspiring Minimalist April 19, 2010 at 10:49


    I’m just like you, I have a hard time sticking to a recipe – which is OK for cooking, but not so much in baking when I haven’t even mastered the basics.

    So, I stick to cooking, and on the odd occasion when I bake, I try super super hard to follow the recipe – just the way it is!

  • Reply Fig April 19, 2010 at 17:33

    That looks so delicious!

    I don’t follow recipes or measure either. I try to do more so when I bake but don’t always. Cooking is more fun when you are less rigid!

  • Reply The Asian Pear April 20, 2010 at 06:49

    looks interesting and simple to do. Might try this during the summer months. 😀

    and yeah… flavouring usually colourless. It’s weird I know. 🙂

  • Reply paranoidasteroid April 22, 2010 at 10:50

    The only thing to remember about baking is that it’s essentially a chemical reaction. I’m always very careful with baking soda/powder. Flour and butter can affect taste and texture, so changing those can make a cookie too dry or too limp.

    And of course, if you eventually stumble upon the recipe for the perfect cookie, it’s good to know what you did so you can repeat it!

Leave a Reply

Your email address will not be published. Required fields are marked *