Ingredients
The following ingredients have 4 Servings
- 2 1/3 cup (350g) plain flour
- 1 1/4 cups (150g) icing sugar, sifted
- 200g cold unsalted butter, chopped
- 1 tsp vanilla bean paste
- 1 egg
- 2 cups (240g) icing sugar, sifted
- 1/4 cup (6g) freeze dried raspberries, crushed
- 125g raspberries
- 1/2 cup (200g) raspberry jam
- Zest of 1 orange
Instruction
- Place flour and icing sugar in a food processor and whiz to combine. Add the butter and whiz until the mix resembles fine breadcrumbs, then add the vanilla and egg and whiz until a dough forms. Turn onto a clean surface and gently knead to bring together. Divide dough in half and shape into rectangles, then wrap in plastic wrap and chill for 1 hour until firm.
- Preheat oven to 180°C. Line 2 large baking trays with baking paper. Roll out each pastry rectangle between two sheets of lightly floured baking paper until roughly 22cm x 32cm. Use a ruler to cut each piece in half, trimming the excess, so you have four 10cm x 30cm rectangles. If the pastry is too soft to cut, chill until firm.
- Place pastry on prepared trays and prick all over with a fork. Bake for 10-12 minutes, swapping trays halfway, until lightly golden brown. Remove from the oven and cool.
- To make the icing, place icing sugar and 11⁄2-2 tbs boiling water in a small bowl and mix to combine. The mixture should be thick and not too runny. Stir through half the crushed freeze-dried raspberries.
- For the filling, place fresh raspberries in a small bowl and roughly crush with a fork. Add the jam and orange zest and mix to combine. Set aside.
- To assemble, spread raspberry filling over two of the pastry pieces, top each with a plain pastry piece, spread over the icing and sprinkle with remaining freeze dried raspberries. Carefully cut each into 6 bars to serve. (This is best assembled just before serving.)
