About this recipe:These delicious biscuit bars are the perfect treat for anytime of the day. Raspberry jam is sandwiched between a cinnamon-spiced biscuit. Feel free to use any other jam you prefer.
Makes: 1 20x30cm tin
375g plain flour
200g caster sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
285g raspberry jam
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 190 C / Gas 5. Grease a 20x30cm baking tin.
In a large bowl, stir together the flour, sugar, baking powder, salt and cinnamon. Cut in the margarine until the mixture is coarse and crumbly. Stir in the egg. Use your hands to mix everything together. Press about half of the mixture into the bottom of the prepared tin. Spread the raspberry jam over the base then sprinkle with the remaining crumb mixture.
Bake for about 35 to 40 minutes in the preheated oven, until lightly toasted. Careful not to overcook. Cool in the tin on a wire rack. Then cut into squares, enjoy!