Ingredients:
1 3/4 cups unsifted flour
1/4 cup sugar
1/4 cup brown sugar, firmly packed
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon, Ground
1/2 cup butter or 1/2 cup margarine
1/4 cup dark corn syrup
1 eggs, slightly beaten
1/2 cup raspberry jam or 1/2 cup preserves
2 tablespoons flour
Directions:
In a large bowl stir together flour, sugar, brown sugar, baking powder, salt and cinnamon.
With a pastry blender or two knives use scissor style, cut in butter or margarine until coarse crumbs form.
With a fork stir in corn syrup and egg just until mixed.
Reserve 1/2 cup batter.
Press remaining batter into a 9x9x2-inch baking pan.
spread with jam.
Stir 2 tablespoons flour into the reserved batter.
If preparing a lattice add a couple tablespoons of water – one at a time – to make the dough easy to roll out. If you are dropping the dough by spoonfulls then just evenly scatter the top “crust” over the jam for a “spotty” look and bake.
On a floured surface roll out to 1/4-inch thickness.
Cut into 1/4-inch wide strips.
Lattice strips over jam.
Bake in 375-degree oven 30 minutes, or until set. Cool.
Cut into bars. Serving size is really up to you – cut into as many bars as you want.
Servings: 12
Time preparation: 30 min.
Time total: 60 min.