• 250 ml (1 cup) of raspberries jam
  • 190 ml (3/4 cup) of well packed brown sugar
  • 125 ml (1/2 cup) of soft margarine
  • 1 egg
  • 2.5 ml (1/2 teaspoon) of vanilla
  • 500 ml (2 cups) of gluten free pastry flour mixture
  • 2,5 ml (1/2 teaspoon) of baking soda
  • 1 ml (1/4 teaspoon) of salt
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  • In a large bowl, mix brown sugar, margarine, egg and vanilla. Scramble till the preparation gets foamy.
  • Add flour, baking soda and salt. Well flour the work surface to roll a rectangle of about 12 inch by 8 inch. Of this pastry, spread jam.
  • Rolls this rectangle on its longest side, as like in a rolled cake.
  • Slice cake in half and put each rolls in waxed paper.
  • Froze the two rolls at least four hours.
  • Lightly grease a cookie sheets.
  • Preheat oven at 375 °F (190 °C). Make slices of about 1/2 inch of thickness. Lay over the plate on an interval of 2 inch. Oven bake for 9 to 11 minutes or till it golden.

Chef's notes