Name: Neenish Square
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Cuisine: australian
Ingredients: 175g butter; 175g white sugar; 2 large eggs; 1 3/4 cups plain flour; 2 tsp baking powder; 2.00 tsp vanilla essence; 4 tbs cocoa; 1 jar raspberry jam; 250g butter; 125g sugar; 2 tsp gelatine powder; 6 tbs boiling water; 1 pinch cream of tartar

by maggie1945 Last updated on 07/09/2019

This is a lovely square, but does take a little time to make. This was one of my mum's favourite recipes when she was baking for our family. - maggie1945

Ingredients

Base

175g butter
175g white sugar
2 large eggs
1 3/4 cups plain flour
2 tsp baking powder
1 tsp vanilla essence
4 tbs cocoa
1 jar raspberry jam

Filling

250g butter
125g sugar
2 tsp gelatine powder
6 tbs boiling water
1 pinch cream of tartar
1 tsp vanilla essence

Method

Step 1

Using an electric beater, beat butter and sugar until creamy.
Step 2

Beat in eggs and vanilla.
Step 3

Add sifted dry ingredients, beat until smooth.
Step 4

Grease a rectangular, non-stick baking tray.
Step 5

Roll mixture on a lightly floured surface to fit tin base, or press directly into tin base ensuring base is covered.
Step 6

Bake at 180C for approximately 20 minutes.
Step 7

Cool on a cake rack.
Step 8

When cold, spread with jam.
Step 9

Filling: Combine gelatine with boiling water.
Step 10

Using an electric beater, beat all filling ingredients until thick and smooth.
Step 11

Spread evenly over jam.
Step 12

Top with chocolate icing.