Pink Jam Slice

Well I gave the goulash a try but I must say I won't bother putting it up here. It was edible, but it wasn't amazing and with over 2 hours cooking time I don't think I will do it again. I did make this though!

This recipe was from BBC GoodFood magazine March 2014 issue. 

Ingredients:

• 300g butter at room temp
• 120g caster sugar
• 2 tsp vanilla extract
• 1 large egg yolk
• 500g plain flour
• 400g raspberry jam
• 500g icing sugar
• pink food colouring

Method:

• Heat over to 180C and line a 20x30cm baking tin with baking parchment.
• Beat the butter, caster sugar, vanilla and egg yolk together in a large bowl with an electric whisk until pale. Stir in the flour with a good pinch of salt using a wooden spoon - then your hands to bring everything together into a crumbly dough.
• Press half into the base of the tin as evenly as you can. Spread jam over the top, leaving a 1cm border. Crumble the rest of the shortbread mixture, then pat down, trying not to dislodge the jam too much. Don't worry about it being patchy. Bake for 35mins until pale golden. Leave to cool in the tin.
• Once cool, sift the icing sugar into a bowl, and stir in about 100ml water with some food colouring to a thick-ish but runny icing. Pour over the slice, then tilt the tin evenly to spread. Quickly dot over some more food colouring, then use a tooth pick to swirl and marble the top. Leave to set overnight until the icing is hard, then cut into the slices.

It took almost a day and a bit for mine to set. Mine's wasn't as pretty as the pictures in the magazine but I can only improve!