Use a 8 cm fluted cutter and cut out 9 circles from a ready rolled shortcrust pastry sheet .
Lightly spray a medium sized muffin tray with cooking oil and lightly dust with polenta .
Line the muffin holes with the pastry , pressing down lightly so there is no air trapped between pastry and muffin holes .
Now cream together 90 gm of butter or margarine with 1/3 cup of castor sugar until light and fluffy .
Add 1 lightly beaten egg and 1/2 cup of plain flour .
Add another lightly beaten egg .
Add 1/2 cup of rice flour mixed with 1/2 tsp of baking powder , now fold this into the egg and butter mix .
Finally spoon half tsp of raspberry conserve into the base of each muffin case ,then top with tbs of the butter mix .
Bake in your preheated oven for 25 - 30 minutes or until mixture is firm and golden .
Allow to cool slightly and move to a wire rack to cool completely .
Dust liberally with icing sugar .
Lightly spray a medium sized muffin tray with cooking oil and lightly dust with polenta .
Line the muffin holes with the pastry , pressing down lightly so there is no air trapped between pastry and muffin holes .
Now cream together 90 gm of butter or margarine with 1/3 cup of castor sugar until light and fluffy .
Add 1 lightly beaten egg and 1/2 cup of plain flour .
Add another lightly beaten egg .
Add 1/2 cup of rice flour mixed with 1/2 tsp of baking powder , now fold this into the egg and butter mix .
Finally spoon half tsp of raspberry conserve into the base of each muffin case ,then top with tbs of the butter mix .
Bake in your preheated oven for 25 - 30 minutes or until mixture is firm and golden .
Allow to cool slightly and move to a wire rack to cool completely .
Dust liberally with icing sugar .
No comments:
Post a Comment