VIENNESE JAM SHORTCAKES

225g unsalted butter, softened (I used dairy free butter) 1 teaspoon vanilla essence 85g icing sugar 175g self raising flour 55g cornflour Jam Icing sugar to dust 1. Beat butter and vanilla essence together until smooth and creamy. 2. Add icing sugar and beat thoroughly. 3. Sift cornflour and self raising flour into bowl and mix until smooth. 4. Spoon the mixture into a muffin tray and bake for 20 minutes or until golden, in a 180 degree preheated oven. 5. Remove from oven, gently press in the centre and leave to cool in tray for 15 minutes. 6. Remove from tray and leave to cool completely before spooning jam into the centre and dusting with icing sugar.

#eggfree #cookingonaunibumsbudget #food #dairyfree #recipe