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1
In a large bowl, whisk together the flour and sugar.
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2
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
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3
Transfer to a lightly floured surface placing the egg in the middle and knead the dough gently four or five times till it just comes together. Do not overwork dough.
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4
Place in a small bowl or a zip lock bag and in the refrigerator for1 hour.
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5
Preheat oven to 375 degrees F (175 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.
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6
Divide dough in 2.
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7
Roll each piece of dough into a rectangle that is about 8 inches (22 cm) by 13 inches (32 cm) and about 1/2 inches (1.25 cm) thick.
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8
Place side by side on the baking sheet.
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9
Bake for about 20 to 25 minutes or until golden brown, the edges will be darker, that is ok.
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10
While still hot, trim edged with a sharp knife, cutting the darkest and uneven off.
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11
Transfer to a wire rack to cool.
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12
Prepare icing.
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13
Divide the raspberry jam between both cakes.
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14
With a sharp knife cut each cake down the middle following the longest edge and gently place the two halves on top of each other.
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15
(use the parchment paper to lift one onto the other).
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16
Ice both cakes and sprinkle with your choice of topping.
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17
Cut each cake into 5 or 6 bars.
