Ingredients:
Pastry
4 oz (115g) Flour
2 oz (60g) butter
Quarter teaspoon of baking powder
Cold Water
Filling
2 oz (60g) butter
2 oz (60g) Castor sugar
3.5 oz (100g) flour
grated lemon rind
1 large egg
half teaspoon of baking powder
1 dessertspoon milk
Rasberry jam
Instructions:
To make pastry
1) Sift the flour, and baking powder into a bowl
2) Add in butter, rub into flour with finger tips
3) Add enough water to make a stiff dough, knead lightly
4) Roll out the short pastry thinly
5) Stamp out with a small round pastry cutter, line some small baking cases with
it
6) Put a half a teaspoon of jam in the bottom of each
To make the filling
7) Cream the butter and sugar with the lemon rind
8) Beat the egg
9) Sift the flour
10) Add a little egg and flour to creamed butter, mix well repeat
11) With the last additon add the baking powder and milk, mix until mixture
stands in a sharp point at the end of the spoon
12) Add a teaspoon of the filling on top of the jam in each baking case
13) Bake in oven for 20 minutes at (200°C), (400°F), Gas Mark 6
