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
Method
- Heat oven to 180 degrees C, 160 degrees fan, gas 4
- Combine butter, lime zest, butter, flour, cornflour, vanilla and icing sugar, baking powder and a pinch of salt in a food processor until you have a smooth, even dough. Try not to overwork it.
- Tip the dough on to a floured surface and form it into a sausage shape.
- Cut the dough into 25g pieces and roll into balls. Put the balls into the paper cases in the prepared tins.
- Press each ball in the middle with your thumb (not too hard) to make a hole for the jam. Using the piping bag place about a teaspoon of jam in each hole. Sprinkle flaked almonds on the top.
- Bake for 15 to 20 minutes until lightly golden in colour. Cool on a wire rack. Dust with icing sugar to serve.