Raspberry Linzer slice

Biscuit slices topped with sticky raspberry jam and a spiced crumble mixture make a popular teatime treat

  • Prep:15 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 278
  • fat 13g
  • saturates 8g
  • carbs 40g
  • sugars 21g
  • fibre 1g
  • protein 3g
  • salt 0.2g


  • 175g plain flour
  • 50g ground rice
  • 85g golden caster sugar
  • 140g cold butter, diced
  • 1 tbsp milk
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • 8 tbsp raspberry jam
  • 2 tsp caster sugar


  1. Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Stir in cinnamon and cloves. Tip three-quarters into the tin and press down evenly. Bake for 15-20 mins until golden and crisp looking.

  2. Stir the jam in a bowl to loosen a little, then spread over the base. Crumble over the remaining slice mixture and bake for 5-10 mins more until the topping is golden. Scatter with 2 tsp caster sugar, cool in the tin, then slice into squares.

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