puff pastry
raspberry jam
150g (5oz) butter
150g (5oz) sugar
2 eggs
225g (8oz) flour
1 1/2 tsp baking powder
1/2 c milk
Line patty tins with pastry. Put a small teaspoon of jam at the bottom of each.*
Cream butter and sugar, then add eggs one at a time, beating well after each addition. Beat in milk and sifted dry ingreds until combined.
Put a large spoonful of cake mixture on top of jam. Place a small piece of crossed pastry on the top of cake mixture.
Bake about 20 mins at 200°C.
Makes 33 (can be frozen)
Cooks tip: *Put the jam in the centre so it doesn’t creep up the sides.