For the Shortbread Crust:
Preheat the oven to 180c.
Add all of the crust ingredients together and mix well until everything is combined evenly and the dough is crumbly but still forms a dough when pressed together.
Spread the dough onto a greased baking tray and press down slightly with a spatula until the layer is evenly spread.
Prick the crust all over with a fork before baking for approximately 15 minutes.
Remove from the oven and set aside.
Combine the raspberries and syrup in a pot and allow to cook for approximately 5 minutes on a medium heat.
Stir often to prevent the jam from burning.
Add the remaining ingredients and continue to cook until the mixture is a thick consistency.
Break down any raspberry pieces which may be too big before removing from the heat and allowing to cool down.
Once cooled, spread the jam evenly all over the shortbread base.
Add the topping by sprinkling over the jam spread, before placing the tray back in the oven to bake for a further 15-20 minutes.
Once golden brown, remove from the oven and allow to cool.