Jam Viennese Slice Recipe

As I mentioned yesterday, we are working with Prestige, the sponsors of ITV show Secret Chef to bring you some top kitchen hacks and tricks, as well as this great recipe using their fabulous Inspire Baking Range.  This jam filled Viennese slice is the perfect combination of pastry, jam and biscuit,  perfect for stocking your cake tin this week.

Jam Viennese Slice


175g plain flour
30g icing sugar
85g cold butter, diced
3 tbsp cold water

370g jam or conserve, we used raspberry conserve
40g icing sugar
170g plain flour
20g corn flour
190g very soft unsalted butter


1. Preheat the oven to 180C/160 Fan.  Butter and flour the baking tray.

2. To make the pastry, rub the cold diced butter into the flour and icing sugar until the mix resembles fine breadcrumbs.  Add the first 2 tbsp of water to bind the mix into a dough.  Add more water as necessary.

3. Roll the pastry out on a lightly floured surface until the size of your baking tray and approx. 4mm thickness.

4. Place the pastry in the tin, prick all over with a fork and bake for 8-10 minutes until just firm and a pale gold colour.  Leave the pastry to cool in the tin.

5. Prepare the Viennese mix by beating the icing sugar, plain flour, corn flour and soft butter.

6. Spread the jam over the pastry.  Then use an icing bag and large nozzle, pipe the Viennese biscuit mix over in parallel diagonal lines to create a lattice pattern.

7. Bake for 25-35 minutes until the Viennese mix is set and golden brown.

Equipment used: Swiss roll tin 34 x 24cm and cotton piping bag, both from the Prestige Inspire range.

Pin it:

Commissioned post

And don't forget to enter our competitions