- 200g butter
- 1 cup of sugar
- 2 eggs
- 2 cup of flour
- 2 teaspoons of baking powder
- 4 teaspoons of cinnamon
- ¼ teaspoon of ginger
- ¼ teaspoon of nutmeg
- ½ cup of jam
- some pink icing
- some raspberry jelly crystals
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well between each addition.
Sift together flour, baking powder, cinnamon, ginger, and nutmeg, and fold into the creamed mixture.
Roll out half of the mixture into a slice tray. Spread with jam and top with the remaining mixture.
Bake for 22 minutes at 160°C.
When cool, top with pink icing and sprinkle with raspberry jelly crystals.