Ms. Ramiza's Squares

I don't know what to call it this recipe, except as above which is the only way I think is fair!

You need a big baking tray for these squares. It will last you a long time and the good thing is that it becomes finer as time passes. The ingredients are something we all have in our pantry, and is ideal when you have excess jam in your fridge. 
 
Dough made up of following ingredients:

1 kg of flour
1 baking powder
2 cups of sugar
1 margarine
1 cup oil
2 eggs
800 gr - 1 kg of jam (according to personal taste)
 
Combine everything well. Make sure you rub your margarine in the flour with your fingers and that you don't have any lumps of margarine. You will get loose paste, like making a pie with a crunchy dough.

Divide the mass in half. Roll one half briefly into ice and spread the other on the baking pan and press palms down to flatten the dough.

Coat the jam over the top and place the rest from the ice on top. Do not rub it with your fingers but leave it as a dough.
 
Bake at 190C for ten minutes first, then reduce the temperature to 160C and leave for another 30 minutes. The cake is actually just drying, it should not be over-baked.
 
Cut when you take it out and it's cooled down.

​Kocke tete Ramize

Ne znam kako bih ga nazvala, osim ovako i jedino tako mi se cini fer.

Za kocke vam treba veliki pleh. Dugo ce vam trajati a dobra je stvar sto stajanjem postaje sve finiji. Sastojci su nesto sto svi imamo u ostavama, a idealan je u situaciji kada u friziderima imate viška dzema.
 
Tijesto:
1 kg brašna
1 prašak za pecivo
2 šolje šećera
1 margarin
1 šolja ulja
2 jaja
800 gr - 1 kg dzema (po licnom ukusu)
 
Sve dobro sjedinite. Potrudite se da prstima umasirate margarin u brasno i da vam ne ostaju grudice margarina. Dobit cete rastresito tijesto, kao da pravitu pitu s prhkim tijestom.

Razdvojite masu na pola. Jednu polovinu na kratko ubacite u led, a drugu rasporedite po plehu i dlanovima pritisnite da poravnate tijesto.

Preko premazite džemom, pa po vrhu stavite i onaj preostali dio iz leda. Njega nemojte utapkavati prstima nego ga ostavite kao prhko tijesto.
 
Pecite najprije na 190 desetak minuta, a onda smanjite temperaturu na 160 i ostavite jos 30tak minuta. Kolač se ustvari tek isuši, on se ne smije prepeći.
 
Sijecite kada se ohladi.