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!

Raspberry squares

Yield: 20 - 24

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Ingredients

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

Instructions

1. Pre-heat the oven to 160C(320F) fan-forced.
2. In an electric mixer, beat the butter and sugar together until they are smooth and creamy.
3. Keeping the motor running, add the eggs one at a time then gradually add the flour mixing until it's all combined.
4. Spread the mixture into a greased and lined tin (or foil tin).
5. Use a serrated knife or a skewer to divide the batter into 20 or 24 squares.
6. 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).
7. Bake the squares for 30-35 minutes.
8. Leave the baked squares in the tin for 5 minutes then cut them into squares and transfer to a wire rack to cool.
9. When they have cooled, dust the squares with icing sugar.

Nutrition Information

Amount Per Serving Calories 130