INGREDIENTS
CRUST
250 g (½ block) CLOVER Farmstyle butter
250 ml (1 cup) sugar
2 eggs
437 g (3½ cups) cake flour
12,5 ml (2½ tsp) baking powder
15 ml (1 tbsp) custard powder
pinch of salt
extra CLOVER Farmstyle butter for greasing
FILLING
125 g (¼ block) CLOVER Farmstyle butter
125 ml (½ cup) sugar
2 eggs
225 ml (1¼ cups) cake flour
5 ml (1 tsp) baking powder
enough apricot jam
Method
Preheat the oven to 180 °C.
CRUST
Use an electric mixer and cream the sugar and butter until light yellow in colour. Add the eggs.
Sift the cake flour, baking powder, custard powder and salt together.
Stir the flour mixture into the butter mixture until a dough is formed.
Place the dough in a plastic bag in the fridge for 30 minutes.
Sprinkle a bit of flour on the working surface, and roll out the dough to a height of about 4 mm.
Grease shallow muffins pans with butter.
Stamp out circles of about 6 cm in diameter. Make sure that these will fit into the muffin pans.
Spoon 2 ml of jam into each cup.
FILLING
Use an electric mixer and cream the butter until light yellow in colour. Stir in the sugar and eggs, and mix well.
Sift the cake flour and the baking powder together. Add this to the butter mixture.
Spoon some of the filling over the apricot jam.
Bake for 15 minutes or until light golden brown on top.
Place on a cooling rack, let it cool completely and store in an airtight container.
CLOVER INGREDIENTS USED IN THIS RECIPE
