Average Rating   No. of Servings   15 Approximate Cost   $4.56 Ingredients: 120.00 g   dairy free spread   1.00 c   sugar   1.00 tbsp   golden syrup   1.00   egg   2.00 c   flour   2.00 tsp   baking powder GF   2.00 tsp   cinnamon   1.00 tsp   mixed spice   0.50 c   raspberry jam   2.00 c   icing sugar   4.00 tbsp   raspberry jelly   1.00 tbsp   water

Directions: 1) Cream butter and suger, then add golden syrup then egg 2) Mix in dry ingredients 3) Roll out half of the mixture to cover the base of a shallow tin 4) Spread with raspberry 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) Once cold, ice with plain white or pink icing (I used about 2c icing sugar, 1tsp butter and enough hot water to make a smooth icing, then I added a couple of drops of raspberry essence). 7) Sprinkle with raspberry jelly crystals.