Cream Group 1 until soft and smooth. Add Group 2 gradually whilst mixing on slow speed. Finally add Group 3 and mix to a smooth batter. Line a standard baking tray with sweetpaste 10mm (3/8") thick and spread with NZB RASPBERRY JAM SPREAD. Spread on above batter. Oven temperature 175¡C (350¡F). When cold ice with pale pink icing and cut into units. 50mm x 50mm (2" x 2").
The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.