Biscuit slices topped with sticky raspberry jam and a spiced crumble mixture make a popular teatime treat
Ingredients
- 175g plain flour
- 50g ground rice
- 85g golden caster sugar
- 140g cold butter, diced
- 1 tbsp milk
- 1 tsp cinnamon
- ½ tsp ground cloves
- 8 tbsp raspberry jam
- 2 tsp caster sugar
Method
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Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Stir in cinnamon and cloves. Tip three-quarters into the tin and press down evenly. Bake for 15-20 mins until golden and crisp looking.
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Stir the jam in a bowl to loosen a little, then spread over the base. Crumble over the remaining slice mixture and bake for 5-10 mins more until the topping is golden. Scatter with 2 tsp caster sugar, cool in the tin, then slice into squares.