I am continuing with my slice/traybake experiments. I am intrigued with their nomenclature. Slice in Australia, traybake in the UK, and my fellow blogger Revolutionary Pie
tells me they are bars in the US. Here is her blog:
Gaining inspiration from my Berry Jam Shortcake Traybake, I had to whip up a batch of slices for a lunch so my shortcake recipe became chocolate by adding cocoa and dark chocolate pieces to the pastry and I sandwiched the shortcake with raspberries and sugar before baking.
The raspberries made the slice a bit gooey, so next time I would bake a little longer perhaps to firm up the slice.
125 g unsalted butter
125 g castor sugar
1 egg, lightly beaten
175 plain flour
50 g ground almonds
1/4 cup dutch cocoa
1 tsp baking powder
40g dark chocolate, roughly chopped
1/2 cup frozen raspberries
2 tbsp demerara sugar
Milk, to brush the pastry
Preheat oven to 160 degrees C. Grease and line a medium sized square cake tin.
For the shortcake, beat the butter and castor sugar until thick and creamy. Add the egg and mix well. Add the flour, almond meal, cocoa and baking powder, then stir until combined. Mix in the chopped dark chocolate. Turn onto a lightly floured surface and knead briefly to just bring the mixture together. Divide the pastry in half, then wrap in plastic wrap and chill for 30 minutes.
On a lightly floured surface, roll each pastry portion into a square about the size of the tin, then press one square into the tin. Scatter the frozen raspberries over the pastry, making sure to leave a border around the edge. Scatter 1 tablespoon of the demerara sugar over the raspberries.
Top with the remaining pastry square and press the edges together to seal. Brush with milk and sprinkle with the remaining demerara sugar.
Bake for 30 minutes or until until the top looks firm (cover loosely with foil if browning too quickly). Cool in the tin for 20 minutes before carefully removing from the tin and cutting into slices.