Raspberry Shortbread Slice

As much as I've enjoyed writing my last few blog posts and delving into some important topics around food habits, I figured it was about time I posted a new recipe!

This one's for all you sweet tooths out there in need of a healthier spin on a bakery classic. My Raspberry Shortbread Slice is dairy-free, gluten-free, low FODMAP and - most importantly - super easy.

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Ingredients

• 150g Dairy-free butter substitute (I use Olivani)

• 200g Caster sugar

• 2 egg yolks

• 2 cups Gluten-free flour

• 1 tsp baking powder

• 3/4 cup Raspberry jam

Icing

• 200g Icing sugar

• 25g Dairy-free butter substitute

• 1 1/2 tablespoons boiling water

• Pink food colouring - or use 1tbs Beetroot juice for a natural alternative

• Dash of salt

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Directions

1. Preheat oven to 180C. Line a square baking tin with baking paper. Grease the paper and sides of the baking tin - I normally use coconut oil.

2. Use an electric beater to whip the dairy-free butter and sugar until pale and creamy. Add the egg yolks and beat until combined. Sift in the flour and baking powder.

3. Use a spoon to gently mix into a dough consistency. Use your hands to work the dough and divide into two equal portions.

4. Roll and place half the dough in the baking tin, pressing to evenly cover the base. Heat the jam in the microwave for 30 seconds and spread over the dough.

5. Roll the remaining shortbread dough out and lay over the jam layer. Use your fingers to press into the corners. Don't worry if it breaks or isn't perfect as the top layer will be covered with the icing.

6. Bake the slice for 25 minutes or until golden. Leave in the pan to cool completely.

7. To make the icing, sift the icing sugar into a bowl and add the dairy-free butter. Pour the boiling water over the butter and stir until it's melted and the icing is smooth. Add a dash of food colouring (or Beet juice) and salt and stir until combined.

8. Spread the icing over the shortbread. You can run a warm fork through the icing to make lines if you want to give it that bakery-look.

Slice into 12 squares and enjoy!

~ Store in the fridge for up to a week ~