200g wheat flour
40g 04 Whisky Masquerade
0.50 vanilla rod or nip vanilla powder
40 g icing sugar
1 tsp baking powder
Icing (icing sugar and water)
Krymmel: only the imagination sets limits try eg freeze dried raspberries
Pour all the flour into a bowl
Crumble the butter into the flour
Add the icing sugar and vanilla and collect the dough with the egg.
Wrap the dough in the fridge for about 1 hour.
Turn the oven on 175 degrees hot air.
Roll out the dough to a square.
Divide the dough into two and bake the 4 dough plates on a plate with baking paper at 175 degrees until golden - about 15 minutes.
Allow the cakes to cool completely on a baking charge.
Once the cakes have cooled down, lubricate the raspberry jam on one square and the glaze on the other - remember to decorate while the glaze is still wet.
Place the square with icing on top of it with jam.
Now cut out the cake to smaller slices.