Directions
- 1Mix together softened butter, granulated sugar (120g) and plain flour (320g) until it forms a dough.
- 2Split the dough in half and press one half into a lined 8x8" tin.
- 3Press it down evenly and bake at 190C (170C fan) for about 15 minutes.
- 4For the filling, add frozen raspberries (230g), raspberry jam (150g), sugar (60g), cornflour (3 tbsp), and lemon juice (1/2 tbsp) to a bowl and mix until it forms a bright red slush.
- 5Scoop the filling onto the cooled base and spread it out.
- 6Sprinkle the remaining dough on top.
- 7Bake again at 190C (170C fan) for about 35 minutes or until golden brown.
Ingredients
- 225 g salted butter
- 120 g granulated sugar
- 320 g plain flour
- 230 g frozen raspberries
- 150 g raspberry jam
- 60 g granulated sugar
- 3 tbsp cornflour
- 0.5 tbsp lemon juice
Equipment
8x8" tinmixing bowlspoon
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