DOUBLE RASPBERRY AND WHITE CHOCOLATE STREUSEL SLICE.

BASE

preheat oven to 180c.  grease and line swiss roll tin with baking paper.

2 cups plain flour
1/2 cup caster sugar
125 grams cold butter, cubed
1 egg
1 teaspoon milk

using a processor, mix flour, sugar and butter till fine.

add egg and milk and mix till dough is formed.

if no processor,using two knives, cut butter through sugar and flour mix till mix resembles breadcrumbs.  add egg and milk. using hands, mix into a dough.

press mix into tray.

cook for 15 minutes or until just brown.

FILLING

1/2 CUP raspberry jam
300 grams frozen raspberries.

spread jam evenly over base and then sprinkle the raspberries evenly over the jam.

TOPPING

1 cup plain flour
3/4 cup oats
1/4 cup caster sugar
1/4 cup packed brown sugar
1/2 teaspoon baking powder
125 grams butter, melted

mix all together and sprinkle over raspberries.

cook approx. 20 minutes or till just brown on top

melt 120 grams white chocolate in a heatproof bowl over a pot of boiling water.

using a teaspoon, drizzle chocolate over top slice.