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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A New Zealand favourite, nice raspberry and cinnamon combination makes these a delight! Ingredients:
120 g butter |
1 cup sugar |
1 tablespoon golden syrup |
1 egg |
2 cups flour |
2 teaspoons baking powder |
2 teaspoons cinnamon |
1 teaspoon mixed spice |
1/2 cup raspberry jam |
2 cups icing sugar |
1 teaspoon butter |
water |
Directions:
1. · Cream butter and sugar, then add golden syrup then egg.
2. · Mix in dry ingredients.
3. · Roll out half of the mixture to cover the base of a 18 x 23cm slice tin.
4. · Spread with raspberry and jam and then cover with the other half of the mixture rolled to fit (this patches really well).
5. · Bake at 180c for 20 minutes.
6. 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.
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