Raspberry and cinnamon squares

Name: Raspberry and cinnamon squares
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 16
Ingredients: 225 g (8oz) butter, softened; 225 g (8oz) caster sugar; 225 g (8oz) ground almonds; 225 g (8oz) self-raising flour; 1 medium egg; 1 medium egg yolk; 1 tbsp. cinnamon; 250 g (9oz) raspberries; 100 g (3 ½oz) icing sugar; 4-5tsp lemon juice; pink food colouring gel (we used Dr Oetker); freeze-dried raspberries, to decorate (optional)

Fruity and moreish, these bars are the perfect pick-me-up treat.

By The GH Kitchen TeamPublished: 06 March 2015

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Cooking Notes: about 45min

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Yields:

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Ingredients

225 g (8oz) butter, softened
225 g (8oz) caster sugar
225 g (8oz) ground almonds
225 g (8oz) self-raising flour
1 medium egg
1 medium egg yolk
1 Tbsp. cinnamon
250 g (9oz) raspberries

For the icing

100 g (3 ½oz) icing sugar
4-5tsp lemon juice
pink food colouring gel (we used Dr Oetker)
freeze-dried raspberries, to decorate (optional)

Directions

1. Step 1
  Preheat oven to 180°C (160° fan) mark 4. Grease and line the base of a 23cm (9in) square cake tin. Beat together the butter, sugar, almonds, flour, egg, egg yolk and cinnamon until well combined.
2. Step 2
  Put a third of the mixture into the tin and press down firmly until you have an even layer. Scatter the raspberries over the base, then spread the remaining two-thirds of the mixture over the raspberries, covering them as much as possible (don’t worry if some poke through the top). Bake for 40-45min until firm, golden and lightly springy. Leave to cool completely in the tin.
3. Step 3
  To make the icing, sift the icing sugar into a bowl. Stir in enough lemon juice so that it’s runny enough to drizzle over the squares but thick enough to not run down the sides. Add the food colour drop by drop until it turns pale pink – go carefully. Remove cake from the tin, drizzle over the icing and sprinkle with freeze-dried raspberries, if you like, before slicing into squares.
  
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GH Tip

You could also serve these while warm, with vanilla ice cream on the side

Per Serving:

Calories: 337
Fibre: 1 g
Total carbs: 32 g
Sugars: 22 g
Total fat: 20 g
Saturated fat: 8 g
Protein: 6 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time