8 ounces of butter/marge
7 ounces of sugar
8 ounces of flour (gluten free is fine)
2 ounces ground hazelnuts
1 lb raspberries
100g bar of Lindt Fleur de Sel 70% chocolate, broken into bite size pieces
Sprinkle of salt.
Preheat oven to 180C. Cream butter and sugar with wooden spoon, beat in eggs one at a time with whisk. Add all the other ingredients. Fold in with metal spoon. Spread into an 8 by 15 rectangular dish or other suitable dish, which you might want to grease if the non-stick isn’t great. Bake for 45 mins, test with clean knife, avoiding raspberries. Cool in tin, cut into squares.