These lightly spiced raspberry slices have a pastry bottom, topped with a thick layer of raspberry jam and a crumbly topping. Perfect for a mid-afternoon treat with a cup of tea, or with a dollop of cream for dessert.
- 225g plain flour
- 85g golden caster sugar
- 140g butter, diced
- 1 tbsp. milk
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 8 tbsp. smooth raspberry jam
- 2 tsp. caster sugar
Preheat the oven to 180C and line a 21cm square baking tin with parchment paper.
Put flour, sugar and butter into a bowl and cut in the butter using a pastry cutter or two bread knives until the mix resembles fine breadcrumbs. Stir in the milk, cinnamon and cloves until combined.
Press 3/4 of the mix into the tin firmly and then bake for 15-20 minutes. Top with jam, scatter over the rest of the flour mix and then sprinkle on the sugar. Bake for a further 5-10 minutes or until the top is golden.