• 100 g (3½ oz) butter, at room temperature
  • 50 g (2 oz) icing sugar
  • 2 egg yolks
  • ½ teaspoon vanilla essence
  • 125 g (4 oz) self-raising flour
  • 25 g (1 oz) cornflour
  • 10 frozen raspberries
  • 1 tablespoon strawberry or seedless raspberry jam
  • sifted icing sugar, for dusting

Beat the butter and sugar together in a mixing bowl until pale and creamy. Gradually beat in the egg yolks and the vanilla then gradually beat in the flours until smooth.

Spoon the mixture into a large nylon piping bag fitted with a large star tube. Pipe double thickness circles of the mixture into 8 paper cake cases arranged in a 12-hole shallow bun tray. Press a still frozen raspberry in the centre of each.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 15 minutes until pale golden. Leave to cool in the tin then add tiny spoonfuls of jam to the centre of each cake and dust lightly with sifted icing sugar. Transfer to a serving plate. These are best eaten on the day they are made.

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