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!
- 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
- 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.
Amount Per Serving Calories 130
Such a pretty dessert! Love the powdered sugar on top of the red raspberries.
It’s a beautiful colour combination isn’t it. I’ve been using lots of raspberries recently, they’re so pretty!
Perfect high tea nibbles :) Im obsessed with haloumi as well. The delicious squeekiness – YUM
Yes they would be good for high tea. I’m pretty addicted to it!
How pretty!! They look like just the thing for a refined afternoon tea.. :)
These look delicious!! I love Raspberry!!
Hehe don’t get me started on halloumi! In fact I don’t think I ever got over my halloumi obsession. Raspberries too, especially when they’re paired with a sweet cake or cheesecake :)