Sunday, November 24, 2013

Raspberry & White Chocolate Slice

Living in Brisbane means summer storms, and I don’t need to peek out the window to know one is on its way! There are already rumblings of thunder on the horizon and the skies are turning darker grey with every breath. So, on such a forbidding afternoon, how can I cheer myself up?

With this gloriously colourful Raspberry & White Chocolate Slice, of course!
I find this is best served after spending some time in the fridge so that the chocolate chips are able to set and add an extra depth of the textures in this slice, and due to the lovely contrast of red against white I think this is a perfect treat for Christmas – the icing sugar looking like a lovely layer of snow!

What Will I Need?

140g unsalted butter, chopped
200g white chocolate melts
2 eggs, lightly whisked
1 1/2 cup self-raising flour
1/2 cup caster sugar
1/2 tsp vanilla essence
Pinch salt
400g tin raspberries in syrup, drained
100g white chocolate melts
Icing sugar, to serve
What Now?

1.         Preheat your oven to 180C and line a 15x25 baking tray with baking paper.
2.         In a heavy based saucepan over a low heat, melt together the butter and white chocolate.
3.         Next, remove from the heat and stir through the flour, sugar, vanilla essence and salt.
4.         Once well combined stir through the raspberries and chocolate melts.
5.         Pour the mixture into the prepared tray and bake for 30 minutes or until an inserted skewers comes out clean.
6.         Allow to cool before dusting lightly with icing sugar, slicing and serving.