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.