125 g butter
1/4 cup brown sugar
1 egg
1-1/2 cups flour
1/2 tsp baking powder
1 tsp mixed spice
raspberry jam
pink icing
Cream butter & sugar. Add egg & beat well. Sift in flour. baking powder & mixed spice. Press 1/2 into tin & spread with raspberry jam. Roll out remaining mixture to fit on top. Bake 180 degC 25 mins. Ice when cold & sprinkle with coconut or jelly crystals.