Pink Jam Slice
We no longer have little girls at home, but if we did, they would squeal with delight at this dessert! Essentially, it’s a shortbread layered with jam, topped with a simple icing, and enough for a crowd. Granted, the food coloring came out a little fast and the icing was pinker than intended, but put aside any comparison to bubble gum and enjoy this easy and delicious tray bake!
Pink Jam Slice
11 oz butter, at room temperature (22 tbs.)
4½ oz. golden caster sugar (½ cup plus 1½ tbs.)
2 tsp. vanilla extract
1 egg yolk
1 lb 2 oz. all-purpose flour (4 cups plus 1 tbs.)
14 oz raspberry jam (1¼ cups)
2 cups confectioner’s sugar
pink or red food coloring
Heat the oven to 350°F and line a 9 x 13-inch pan with parchment paper.
Beat the butter with the sugar, vanilla extract, and egg yolk until pale. Slowly add the flour and a good pinch of salt to make a crumbly mixture. (If it gets too hard to beat, finish combining it with your hands.) Press half into the prepared pan and top with the jam, leaving a small boarder. Crumble over the remaining mixture, pressing lightly, but trying not to dislodge the jam. It will look patchy, but don’t worry the icing will smooth it all out. Bake for 30-35 minutes, until pale golden.
Leave to cool in the pan. Sift the confectioner’s sugar into a bowl and add just enough water to make a thick, but spreadable icing. Tint with food coloring. Spread over the shortbread, then quickly dot more food coloring on top. Using a skewer or toothpick, swirl and marble the top. Leave to set the icing, then cut into squares.