Ingredients:

225 g butter (unsalted) (softened)

50 g cornflour

75 g icing sugar

175 g plain white flour

1 tsp vanilla extract

2.5 tbsp icing sugar (topping)

2.5 tbsp raspberry jam (seedless) (topping)

Directions:

1. Preheat the oven to 180°C (350°F, gas mark 4). Place paper cases in a 12 whole bun tin.

2. Put all the ingredients into a mixing bowl and beat with an electric whisk until soft and smooth.

3. Put the mixture into a piping bag with a 2.5 cm/1" fluted nozzle and pipe into the paper cases, using a circular movement.

4. Bake for 10-15 minutes until lightly golden. Place on a wire rack to cool. Sift the icing sugar over the tops, and put a little jam in the centre of each cake.

Bon Appetit!