Ruby Razz Crunch

Ingredients

1/4 bake at
150 gr sugar
45 ml cornstarch in saucepan
190 gr sifted flour
220 gr firmly packed brown sugar
160 gr quick-cooking rolled oats
3 gr cinnamon
110 gr melted butter until mixture resembles coarse crumbs
240 ml whipping cream until thickened
65 gr raspberries
3 drops of

Instructions

food coloring. Continue beating until stiff. Drop in mounds on waxed paper or aluminum foil; freeze until firm. (If desired, serve unfrozen.)