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RASPBERRY CAVES
Raspberry caves with sweet raspberry jam and shortcrust pastry. A popular and classic sweet that melts in your mouth.
INGREDIENTS
(Makes about 20 biscuits)
200 g soft butter cut into cubes
270 g plain wheat flour
85 g granulated sugar
2 tsp vanilla sugar
1.5 tsp baking powder
1 dl raspberry jam
HOW TO
Cream the butter and sugar together.
Add the flour mixed with the vanilla sugar and baking powder.
Roll the dough into two long rectangles and divide each into about 10 pieces.
Roll into balls and put them into paper cases.
Make a fairly deep ‘cave’ with your finger in each ball and fill it with raspberry jam.
Bake at 175°C for about 15 minutes.
Leave to cool before serving.
Store the biscuits in an airtight container.
Image borrowed from ica.se
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