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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Egg free !! Ingredients:
125 g butter |
1/2 cup caster sugar |
1 teaspoon vanilla extract |
1 1/2 cups flour |
1 teaspoon baking powder |
2 tablespoons milk |
1/2 cup raspberry jam, use more if needed |
Directions:
1. Preheat oven to 180 C.
2. Lightly grease 24 hole mini muffin tin.
3. In a bowl, cream butter, sugar and vanilla till creamy.
4. Stir in sifted flour and baking powder.
5. Add milk to form a soft dough.
6. Roll mixture into 24 tablespoonful sized balls.
7. Press one into each muffin hole.
8. Use your index finger to make a deep indent in the centre of each to form a pastry case.
9. Fill holes with 1/2 - 1 tsp of jam.
10. Bake 15 - 20 minutes till golden.
11. Stand 10 minutes before cooling on a wire rack.
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