This delicious slice’s buttery shortbread base and crumble topping simply melt in the mouth. Raspberry gives these squares a nice tang – you could also use lemon curd as a filling, or switch to other jam flavours, such as plum, apricot or strawberry, if you like.

300g plain flour
150g raw caster sugar
200g cold butter, cubed
300g raspberry jam
2 tablespoons icing sugar
1 tablespoon freeze-dried raspberry powder

Preheat oven to 160 C fan bake and position an oven rack on the centre shelf of the oven. Line a 20cm square cake tin with baking paper.
Put the flour, sugar and butter in a large mixing bowl. Rub the butter into the flour with your fingertips until it looks like coarse breadcrumbs. Alternatively, this can be done in a food processor, pulsing the mixture until crumbly.
Spoon two thirds of the mixture into the cake tin. Press mixture down firmly using the base of a glass or back of a tablespoon. Put remaining crumble mixture in the fridge.
Spread the jam evenly over the shortbread base. Now crumble the reserved mixture over the top so the jam is fully covered.
Bake for 50-55 minutes until crumble topping is golden brown. Remove from the oven and leave to cool completely in the tin.
Mix the icing sugar and raspberry powder together and dust over the top of the slice. Cut into squares or bars, as preferred.
Lasts well for up to 5 days, if stored in an airtight container at room temperature.

Makes 16 squares