Ingredients
Instructions
- · Cream butter and sugar, then add golden syrup then egg.
- · Mix in dry ingredients.
- · Roll out half of the mixture to cover the base of a 18 x 23cm slice tin.
- · Spread with raspberry and jam and then cover with the other half of the mixture rolled to fit (this patches really well).
- · Bake at 180c for 20 minutes.
- For the icing, mix together the butter and icing sugar with enough hot water to make a smooth icing. You can add a couple of drops of raspberry essence, and sprinkle the top with pink jelly crystals.