Method

Roll out 1.8kg (4lb 8oz) shortcrust which has been flavoured and coloured caramel. Dock well and mark off in 65mm (2 1/2") strips. Bake at 205¡C (400¡F). When baked spread with NZB RASPBERRY JAM SPREAD layering 3 strips together. When cold ice with caramel icing. Drizzle with CHOCKEX SUPREME.

Method

Roll out 1.8kg (4lb 8oz) shortcrust which has been flavoured and coloured caramel. Dock well and mark off in 65mm (2 1/2") strips. Bake at 205¡C (400¡F). When baked spread with NZB RASPBERRY JAM SPREAD layering 3 strips together. When cold ice with caramel icing. Drizzle with CHOCKEX SUPREME.