Preheat oven to Gas Mark 4/5
Pate Sucree (Sweet Shortcrust Pastry)
3 1/2 ozs Soft Butter
2 1.2 ozs Sugar
3 Egg Yolks
7oz Plain Flour
We made this the original way by placing the flour onto a clean worktop and then making a space in the middle so you have a circle of flour. Place in the middle the soft butter and sugar. Then using your hands cream the two together. Add the egg yolks one at a time and cream together. Sounds weird but this makes the best pastry. When you have your sugar, butter and egg yolk mix gradually bring in the flour a bit at a time until you have a pliable dough and all the flour is used up. Roll into a ball and cover in cling film. Stand to one side.
Cake Mix Top
4oz Soft Butter
4Oz Caster Sugar
4 oz Self Raising Flour
teaspoon vanilla essence
Into a bowl place the butter and sugar then cream. Add the eggs one at a time with a little flour and beat well. Stir in the left over flour. Add vanilla essence and stir in. Place to one side.
Get a muffin tin that will do 12.
Roll out your pate sucree and using a large cutter, cut twelve circles and place into the greased muffin tin. They do not need to be perfect.
Into each pastry case place a teaspoon of Bramble Jelly (you can use jam of your taste instead).
On top of the jam spoon some of the cake mixture.
Cook for about 20/25 minutes until the tops are risen and golden brown.
Take out and place onto a cooling rack to cool or you can eat when warm with Cream or Ice Cream.
Once cold sprinkle with a little icing sugar.
Enjoy x x
These were actually made by my 9 year old grandson and did not stay in the cooling rack for long. I have already been told that he would like to make them again when he comes to stay.