Raspberry squares

I tend to get a little bit obsessed with things. When I'm really into a certain food I can't get enough of it. At the moment, haloumi is my savoury addiction - I buy it every week and order it everywhere - I'm on a little quest to find my favourite. I might share the quest some time soon. My recent sweet addiction is raspberry. I made raspberry cheesecake a few weeks ago and when I saw this recipe I knew it would be perfect with raspberry instead of strawberries. They're so easy to make and quite a tasty treat.

This whole recipe is made in the mixer which makes it a winner in my book. Start by beating the butter and sugar together until they are smooth and creamy.

Beat the eggs in one at a time with the motor running.

Gradually add the flour, keeping the motor running constantly.

When the mixture is an even consistency spread it into a greased tin. I used the easy Nigella method and baked them in a foil tin.

Using a serrated knife or skewer, separate the batter into 20 or 24 portions.

Place a blob of filling in the middle of each square. The original recipe called for pie filling. I used frozen raspberries which I boiled down until they were mushy. Bake the squares at 160C fan-forced for 30-35 minutes.

I varied from the recipe a bit at this stage. Leave them to sit in the tin for about 5 minutes.

Cut the squares out of the tin and lay them out on a wire rack to cool.

Sprinkle the cooled squares with icing sugar.

Serve them up. Enjoy!

Recipe

Raspberry squares

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Servings: 20 - 24

Calories: 130kcal

Author: Recipe adapted slightly from Skinny Taste

1x2x3x

Ingredients

• 125 g 4.5 oz butter, softened
• 1 ½ cups caster superfine sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 2 cups plain AP flour
• ½ cup frozen raspberries
• icing sugar for dusting

Instructions

• Pre-heat the oven to 160C(320F) fan-forced.
• In an electric mixer, beat the butter and sugar together until they are smooth and creamy.
• Keeping the motor running, add the eggs one at a time then gradually add the flour mixing until it's all combined.
• Spread the mixture into a greased and lined tin (or foil tin).
• Use a serrated knife or a skewer to divide the batter into 20 or 24 squares.
• Spoon a blob of raspberry into the middle of each square (to make the raspberry filling, boil the frozen raspberries together until they soften and break up).
• Bake the squares for 30-35 minutes.
• Leave the baked squares in the tin for 5 minutes then cut them into squares and transfer to a wire rack to cool.
• When they have cooled, dust the squares with icing sugar.

Nutrition

Calories: 130kcal

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations