For the raspberry slices, quickly mix all the ingredients, except the jam, into a shortcrust pastry. Wrap in plastic wrap and let rest for1 hour.
Roll out between cling film and cut out slices with and without a hole. Place on a baking tray lined with baking paper and bake in a preheated oven at 180° for about 10 minutes until light.
When cooled, spread raspberry jam on the slices without holes (not too little) and cover with a slice with holes, sprinkle with sugar. Place in a cookie tin.
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