Raspberries Cheese

Prep time: 15 mins

Cook time: 20 mins
Serving size: Your palm
Tools needed: sifter, large mixing bowl, 2x small bowl, measuring cups and spoons, wooden
spoon
Kitchen utensils: oven, baking tray (19x14 inch), spray oil

Ingredients:

Dough: 225g plain flour

100g butter, diced
Pinch of salt
50ml of milk

filling: 200g low fat cream cheese (room temperature)

1 tsp. granulated sugar
1 tsp. vanilla extract
341g bag of raspberries, not thawed
1Tbsp. corn starch

Method:

1. Preheat your oven to 177 degrees Celsius, take your 12x14 inch tray and spray it
with spray oil
2. Starting with the dough, sift the flour into a large bowl. Then add a pinch of salt and
combine it together.
3. Add in the butter and rub it together until it resembles fine breadcrumbs.
4. Make a well in the centre and pour in the milk until it touches the rim of the well.
Now mix them all up until It is well combined.
5. Then place a cling wrap over it and let it chill, while we make the fillings.
6. Now onto the fillings, in a small bowl combine the cream cheese, tsp. of sugar and
vanilla extract, to make the first filling part.
7. In another small bowl combine, the raspberries, corn starch and the remaining tsp.
on sugar.
8. Take your dough and spread evenly onto a tray, then put it in the oven for 20
minutes.
9. Take it out of the oven and let it to cool from 5-10mins.
Now spread the first filling (cream cheese) you made and spread it all over the dough
to make it your bass, then taking your other filling (raspberries) and spread it on top
of your bass.
10. Then cut it into 24 evenly slices and serve.