170g plain flour
A little water
255g self-raising flour
Jam of your choice (I always use raspberry or strawberry)
1. For the pastry, place the flour in a bowl. Cube the chilled butter and mix together with
the flour in a free-standing mixer until it resembles bread crumbs. Add in the water a
little at a time until you form a stiff dough. Then place in cling film and chill for 30
2. Meanwhile cream the butter and sugar until light and fluffy. In a separate bowl, beat the
eggs and then add gradually to the mixture. Next fold in the flour a little at a time.
3. Roll out the pastry to a thickness of 0.5cm and cut out circles and fit the rounds into
greased cupcake tins. Then using two teaspoons add a spoonful of jam to each pastry
case. Finally divide the Madeira mixture between the twelve cases.
4. Place in the oven at 180C for 20-25 minutes or until golden brown. When cooked place
on a wire rack to cool.