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Rashida's Viennese Tarts

By: | January 21, 2017 | Tags: | 4 comments

250 g butter
250 g flour
8 Tbls icing sugar
1 tsp vanilla essence
Icing sugar & apricot jam
Cream butter and icing sugar until pale and fluffy.
Fold in flour & vanilla.
Place mixture into a piping bag with a 2cm nozzle.
Pipe into patty pans or paper cups, starting from the middle out.
Leaving a small depression in the centre.
Bake 180C for 20-30 minutes until light and golden.
Leave to cool. Add about 2 tsp of jam
And dust with icing sugar.
Prepared, tried and tested by: Rashida Habib

  1. Ooohh-these remind me of a cookie from Switzerland, only filled with rasperry jam;)

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