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Ingredients
  • subheading: For the shortcrust pastry:
  • 1 ½ cups ( 180 g) all-purpose flour
  • ¼ cup ( 28 g) powdered sugar
  • ⅛ teaspoon kosher salt
  • 6 tablespoons ( 85 g) unsalted butter, cold and diced into 1-inch cubes
  • 4 tablespoons cold water
  • subheading: For the filling:
  • ⅔ cup ( 200 g) raspberry jam
  • ¼ cup ( 56 g) unsalted butter
  • ⅓ cup ( 104 g) golden syrup
  • 2 tablespoons light brown sugar
  • ¼ teaspoon kosher salt
  • 4 cups ( 150 g) cornflakes
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