If you like buttery biscuits and you like jam then this is the post for you.
These little treats were made for a charity cake sale at work and hardly took any time at all. To cook and to eat.
The recipe comes from Mary Berry’s Ultimate Cake Book and adapted from Apricot Swiss Cakes to Raspberry Swiss Cakes. In fact any kind of jam would be perfect for these so the choice is yours.
- 8oz (225g) butter, room temperature
- 3oz (175g) icing sugar, sifted, plus more for decoration
- 7oz (200g) self-raising flour
- 2oz (50g) cornflour
- Raspberry jam
- Small paper cases
How to bake
- Pre-heat the oven to 180 degrees C/350 degrees F/Gas 4 and place the paper cases onto a baking tray
- Beat the butter in a large bowl to soften it a bit and then add the icing sugar and beat well until really soft and fluffy
- Stir in the flours then mix until smooth
- Spoon the mixture into a large piping bag fitted with a star nozzle and pipe circles of the mixture into the base of each paper case. Alternatively if your piping skills are a bit lame (like mine) then spoon it into the cases (like I did)
- Bake the cakes in the pre-heated oven for about 15-20 minutes or until pale golden brown
- Leave to cool in the paper cases then put a small amount of jam on to the centre of each cake. Dust lightly with sifted icing sugar
- Pile as many into your mouth as possible, but best not all at once