Ingredients-Short Crust

3 oz. butter

6 oz. self-raising flour

1 egg yolk

squeeze lemon juice

water, raspberry jam

 

Ingredients-Topping

2 egg whites

3 oz. castor sugar

4 oz. chocolate cake crumbs

2 oz. coconut

little lemon juice

2 dessertspoons raspberry jam

 

Method

Make short crust with ingredients set out under that heading. Line a flat tin and spread with raspberry jam. Make topping by beating egg whites stiffly with castor sugar, and folding in other ingredients, spread over pastry and bake in a moderate oven for 20 minutes. Ice with warm coffee or lemon icing and decorate with walnuts or cherries. Stores very well.