If you’ve missed hosting the Pink Ribbon Breakfast in May you can still do it in the month of June and July.
We’ve got some inspiration from culinary wizards to help you host Pink Ribbon Breakfast, Breast Cancer Foundation NZ’s largest annual fundraiser.
RECIPE: Raspberry Crumble Slice
The buttery shortbread base and crumble topping of this delicious slice 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 caster sugar
- 200g cold butter, cubed
- 300g raspberry jam
- 2 tbsp icing sugar
- 1 tbsp 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.
Spoon two thirds of the mixture into the cake tin. Press mixture down firmly using the base of a glass. Put remaining crumble mixture in the fridge.
Spread the jam evenly over the shortbread base. Now crumble the reserved mixture over the top.
Bake for 50-55 minutes until crumble topping is golden brown. Remove from the oven and leave to cool completely in the tin.
Mix together icing sugar and raspberry powder and dust over slice. Cut into squares or bars.