Raspberry Treats – Week 2


  • 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


  • 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.

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