Put the flour and salt in a bowl then roughly rub in margarine. Stir in the oats and sugar then rub in a little more.
Grease a Swiss-roll tin and press half of the mixture into the tin.
Squash the raspberries slightly then scatter over the top of the mix. Cover with the remaining mixture and press down firmly.
Bake in a preheated oven at 190°C for 20 - 25 minutes or until golden brown.
Leave to cool for 10 minutes then cut into squares.
