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This is an Australian recipe so these are Oz measures: 1 cup = 250 ml,
1 tablespoon = 20 ml = 4 teaspoons, 1 teaspoon = 5 ml.

1 recipe biscuit pastry
raspberry jam
1 recipe mock cream filling
ground cinnamon

Roll out pastry between sheets of gladbake or plastic. Cut out
with 6 cm (2 1/2 inch) round cutter. Line greased gem irons or
shallow round based patty pans with pastry, trimming edges with a
small knife. Put 1 scant teaspoon raspberry jam in each one and
bake it in a moderately hot (350-375F) oven for 15 to 20 minutes
or until a pale golden brown. To make stems, roll pastry scraps
between palms of hands into a few long thin rolls. Bake on a
greased tray 10 minutes. When ready to serve fill cooled jam tarts
with the mock cream, dust over sieved cocoa and a little cinnamon.
Add pieces of pastry for stems.

Biscuit pastry

90 g (3 oz) butter
1/2 teaspoon vanilla
3 level tablespoons castor sugar (superfine sugar)
1 egg yolk
1 tablespoon water
1 cup plain flour
1/2 cup self-rising flour

Cream butter, vanilla and sugar. Add yolk and water, then mix in
sifted flour. Mix into a pastry dough, adding just a drop or two
of water (if necessary).

Mock Cream filling

2 level tablespoons cornflour (cornstarch)
1 cup milk
60 g (2 oz) butter
2 level tablespoons castor sugar
1/2 teaspoon vanilla essence (extract)
few drops pink colouring

Mix cornflour and milk until smooth in a small saucepan. Stir over
medium heat until thick and smooth. Pour into a small mixing bowl,
press plastic wrap on the surface and refrigerate until well chilled.
Cream butter till light and fluffy. Add 1 teaspoon of the custard
mix and beat in well. Add remaining custard one teaspoon at a
time. Add vanilla and colour a pale pink. Refrigerate.


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