Ingredients
- 250g cold unsalted butter, chopped
- 1tsp finely grated lime zest
- 200g plain flour, plus extra to dust
- 80g cornflour
- 1tsp vanilla extract
- 75g icing sugar
- 75g icing sugar
- 1tsp baking powder
- 250g good quality raspberry jam
- Handful flaked almonds
- You’ll need 2 x 12 hole muffin tins, lined with cake cases
- piping bag with a plain 1cm nozzle
