This easy to make squares are a delight for the lunch box or as a snack. I used raspberry jam but they are also excellent with apricot jam.
3 1/2 cups flour
1 cup butter or margarine
1/2 cup sugar
1 cup sour cream
2 1/2 tsp baking powder
1 tsp lemon juice
1 tbsp lemon rind
1 cup raspberry jam
1 to 1 1/2 cup chopped walnut
1 egg, for brushing
Place flour into a large mixing bowl. Using a pastry cutter, cut butter into the flour until it resembles coarse bread crumbs. Make a well in the centre and break the egg. Add sugar, sour cream, baking powder, lemon juice and lemon rind. Mix together and knead together into a soft dough. Cover and let stand for 30 minutes.
Place dough on a floured surface. Cut about 2/3 of dough leaving 1/3 aside . Roll out the 2/3 of the dough and press it into a 11 x 17 cookie sheet. Spread with the jam and sprinkle with walnuts.
Roll out the remaining 1/3 of dough into an approximate 10 x 14 rectangle. Using a roll cutter, cut into 1/2 inch wide strips and place them in diagonal over the filling, first in one direction, then the other, to form a lattice. Cover and let stand for 30 minutes.
Preheat oven to 350 F. Brush top with egg. Bake for 30-35 minutes or until gets starts to get golden in color.
Remove from oven and cut into squares.