Preheat the oven to 190 degrees C. Grease a 20x30cm baking dish.
In a large bowl stir together the flour, sugar, baking powder, salt and cinnamon. Cut in the copha until the mixture is coarse and crumbly. Stir in the egg. I use my hands to mix it all together, it just seems easier. Press about half of the mixture into the bottom of the prepared pan. Spread the raspberry jam over the crust then sprinkle with the remaining crumb mixture.
Bake for about 35 to 40 minutes in the preheated oven until lightly toasted. Careful not to overcook. Cool in the pan on a wire rack. Then cut into squares, enjoy!