Raspberry Shortcake

For the base
100g Plain flour
10g cornflour
35g castor sugar
75g butter

Filling
75g raspberries
3-4 teaspoons raspberry jam

Topping
25g oats
11/2 tbs light browm sugar

Method
1. pre heat oven 180oC 350oF gas4
Put a little soft butter onto a piece of kitchen paper & wipe the inside of the tin.
2. Sieve the flour, cornflour & sugar into a large bowl.
3. Cut up the butter into small pieces and rub in using fingertips until it looks like breadcrumbs.
4. Weigh out 50g of mixture in a small bowl and keep to one side.
5. Tip the rest of the mixture into a tin & press down with your fingers to make a firm even layer.
6. Put the raspberries ontop and spoon over the jam.
7. Take the remaining 50g crumb mixture with oats & sugar. Stir well Mix with your hands so it comes together in large crumbs.
8. Evenly spread over the fruit mixture.
9. Place in the oven for approx 20 minutes until golden brown & bubbling at the edges.
10. Cool on a wire rack.