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Cheese Cakes
Flaky pastry filled with jam
Ingredients
200 g flaky pastry
3 tablespoons raspberry jam, approximately
125 g butter, softened
1/2 cup sugar
1 cup Edmonds plain baking flour
1 teaspoon Edmonds baking powder
2 eggs, beaten
Method
On a lightly floured board roll out pastry to 2 mm thickness
Cut out rounds, using a 7 cm scone or biscuit cutter and use to line patty tins
Place 1/2 teaspoon of jam into each pastry case
In a bowl cream butter and sugar until light and fluffy
Sift flour and baking powder together
Add to creamed mixture alternately with the eggs
Stir to mix
Drop large spoonsful of mixture onto each pastry case
Bake at 200°C for 15-20 minutes or until cooked
Makes 20
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