Friday, 23 June 2017


250 grams butter, softened
1/2 cup caster sugar
1 3/4 cups plain flour
1 cup cornflour

6 tablespoons raspberry or apricot jam

50 grams white chocolate chips

preheat oven to 180 c.
grease and line 20 cm square cake tin.

in a large bowl, using an electric mixer, cream the butter and sugar until light and fluffy.

add the flours and beat until a dough starts to form then mix

with the hands until the dough comes together. knead lightly.

cut dough in half.

press half the dough into the bottom of the tin.

spread with the jam, not quite to the edges.

top with the rest of the dough*. press in lightly.

prick  all over with a fork.

cook for 25 - 30 minutes until just turning golden.

cool in tin.

remove from and cut into 16 squares.

melt the chocolate in a small microwave bowl in 20 second increments, stirring till smooth.

drizzle the squares with the chocolate.

*it's easier to use a rolling pin and roll the dough for the top roughly into a 8 inch square then press over the top of the jam.

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