This bake was one that was inspired by a Pinterest search looking for a way to use some of the icing sugar I seem to have accumulated in the cupboard. I came across some pop tart cookie bars which sounded delicious and led to this recipe. These are essentially two shortbread layers filled with raspberry jam and topped with water icing.
The biscuit is slightly soft, crumbly and rich like a shortbread should be, and they have a good level of sweetness due to the jam and icing sugar. One thing to say with this recipe, is the example I found online suggested to use half the shortbread dough to fill the tin, and then to remove this and put it in the freezer whilst you make the other half. However, when I took the shortbread out of the freezer, it started to crumble apart when I attempted to lift it on. I would suggest still trying this method as you may have better luck than me, and if all fails you can just make a patchwork on top of the jam and it will still bake together beautifully.
Recipe - Makes 16 pieces (6 inch square tin)
- 200g margarine, softened
- 80g caster sugar
- 1 tsp vanilla extract
- 280g plain flour
- 4 tbsp raspberry jam
- 200g icing sugar
- Pink food colouring
Grease and line a 6 inch loose bottomed square tin and set aside. Preheat the oven to 160C. Cream the margarine and sugar together until light and pale, then add the vanilla extract. Tip in the flour and mix until combined. Divide the mixture in half and tip into the prepared tin. Press down firmly with the back of a spoon ensuring that the shortbread mixture fills the corners. Lift this out gently and transfer onto a piece of clingfilm, wrap and place in the freezer until needed. Repeat the process of filling the tin with the remainder of the shortbread dough and press down firmly. Spread the top with raspberry jam then place on the previously prepared piece of shortbread dough. Bake for 45-50 minutes or until lightly browned.
Remove from the oven and leave in the tin for 10 minutes before transferring to a wire rack to cool. Meanwhile, make the icing by mixing the icing sugar with 2-3 tbsp water (or enough to form a slightly stiff but spreadable icing). Take a small portion of the icing aside and add pink food colouring to reach the colour desired. Pour this into a piping bag fitted with an icing nozzle. Spread the white icing over the top of the biscuit, the pipe over the pink icing in lines and use a cocktail stick to feather the icing by running it up and down in alternating directions. Leave to set before cutting into pieces.
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