Raspberry Shortbread Cakes

Ingredients...

150G butter
1 tspn vanilla essence
1/2 cup icing sugar
1/2 cup cornflour
3/4 cup flour
raspberry jam
11 frozen raspberries
icing sugar to dust

Method...

Melt butter in a saucepan large enough to mix all the ingredients.
Remove from heat and mix in the vanilla essence. Sift in the icing sugar, cornflour and flour, and mix until combined.
Press about 2 tablespoons of mixture into greased patty pans to just fill the pan. Make a dent in the top of the mixture with your knuckle. Place 1/2 teaspoon of raspberry jam in the dent. Top with a frozen raspberry.

Bake at 160 C for 45 minutes, or until cooked. Dust with icing sugar.
Makes 11
Recipe from Robin Martin Bakes

I adapted this recipe a bit, using fresh blackberries from up the road, and adding them after 1/2 hour of cooking in the oven.
YUM!