RASPBERRY LINZER

                                 RASPBERRY LINZER RECIPE  

                                                               Ingredients

175 g plain flour 

50 g ground rice

85 g golden caster sugar

140 g cold butter

1 tbsp milk

1 tsp cinnamon

1/2 tsp ground cloves

8 tbsp raspberry jam

2 tsp caster sugar

Method

1. Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Stir in cinnamon and cloves. Tip three-quarters into the tin and press down evenly. Bake for 15-20 mins until golden and crisp looking.
2. Stir the jam in a bowl to loosen a little, then spread over the base. Crumble over the remaining slice mixture and bake for 5-10 mins more until the topping is golden. Scatter with 2 tsp caster sugar, cool in the tin, then slice into squares.

Nutrition per serving:

278 kcalories, protein 3g, carbohydrate 40g, fat 13 g, saturated fat 8g, fibre 1g, sugar 21g, salt 0.2 g