Recipe
| A | |
| Butter / Margarine | 150gm |
| Icing Sugar | 100gm |
| B | |
| Egg | 1 nos |
| Lemon Zest, Grated | ½ cup |
| C | |
| Soft Flour | 250gm |
| Ground Almonds | 100gm |
| Ground Cinnamon | A pinch |
Filling: Raspberry jam
Method:
1. Mix (A) until well blended. Add in (B) and cream until smooth.
2. Add in (C) and mix until well incorporated. Place in the fridge for 30 minutes until firm.
3. Take the pastry out from the fridge and knead it lightly until smooth.
4. Roll it between 2 sheets of plastic wrap to 3 mm thickness.
5. Put in a pie mould and spread raspberry jam at the centre.
6. Make a lattice pattern on top.
7. Egg wash the pastry and bake at 190°C for 30 minutes or until golden brown.
8. Sieve powder on top of it.
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