*Raspberry Linzer Slices*
Makes 9 to 12

Delicious jam bars, lightly spiced, buttery and sweet.  Perfect with a hot cuppa!

For the base and topping:
175g plain flour (1 1/4 cup)
50g ground rice (1/4 cup)  (you could grind rice in a coffee grinder and make your own
if you can't find it to buy.  You want it really find, almost a powder.)
8 TBS golden caster sugar
140g cold butter, diced (9 3/4 TBS)
1 tsp ground cinnamon
1/2 tsp ground cloves
1 TBS milk

In addition:
8 TBS raspberry jam, stirred to loosen
2 tsp caster sugar

Preheat the oven to 200*C/400*F/ gas mark 6.  Line a shallow 8 or 9 inch baking tin with baking parchment.

Put the flour, rice, sugar, cinnamon and cloves into a bowl, whisking well together.  Drop in the butter and rub it in with yoru fingertips until fine crumbs form.  Stir in the milk with a table knife.  Tip three fourths of the mixture into the prepared pan, pressing it firmly into the bottom, evenly.  Bake for 15 to 20 minutes, until golden and crisp looking.

Spoon the jam over top of the base, spreading it out evenly.  Sprinkle the remainder of the crumbs over top and then return to the oven and bake for 5 to 10 minutes longer, until the topping is golden.  Sprinkle with the 2 tsp of sugar and allow to cool completely in the tin, before cutting into squares to serve.