Ingredients:
250 g butter
250 g flour
8 Tbls icing sugar
1 tsp vanilla essence
Icing sugar & apricot jam
Method:
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
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Ooohh-these remind me of a cookie from Switzerland, only filled with rasperry jam;)
Glad you like them – Yes you can use any jam you like. Nice to add variety. Hope you will make them soon
Yes I would like to;)
<3 <3