Vienna cakes

Vienna cakes

By
From
Encyclopedia of Food and Cookery
Makes
12

Attractive, buttery-flavoured cakes.

Ingredients

Quantity Ingredient
185g butter, softened
1/2 teaspoon natural vanilla extract
60g icing sugar, sifted, plus extra for dusting
260g plain flour
raspberry jam

Method

  1. Cream butter with vanilla and sugar until light and fluffy. Fold in flour. Pipe or spoon mixture into paper patty cases set in tartlet pans and make a slight dent in the tip of each cake. Bake in a preheated moderately hot oven for 10–12 minutes. Leave to cool. Sift extra icing sugar over each cake and drop a little raspberry jam into centres.
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