Swiss Tarts Recipe
Ingredients
| Margarine | 4 Ounce | |
| Icing Sugar | 1 Ounce | |
| Vanilla essence | ||
| Plain flour | 4 Ounce | |
| Red jam or jelly | ||
Directions
GETTING READY
1 Preheat the oven to 375°F, gasmark 5
MAKING
2 In a bowl, soften the margarine.
3 In another bowl, sieve the icing sugar and beat it well into the margarine.
4 Add 4 drops of vanilla essence to the creamed mixture.
5 Keep paper cases ready onthe tin.
6 In a bowl, sieve the flour and carefully.
7 Gradually fold it into the creamed mixture.
8 Put the tube into the forcing bag ready for piping, pushing it down well to end of the bag.
9 Put the mixture into the forcing bag, using the wooden spoon to make sure that it is pushed down well.
10 Squeeze the mixture right down to the bottom of the forcing bag.
11 Hold the bag firmly in one hand.
12 Pipe the mixture into the paper cases to make whirls.
13 The quantities given should make 8-9 cakes.
14 Put small spoonfuls of jam into hollows.
15 Bake in fairly hot oven for 30 minutes.
SERVING
16 serve as desired.
1 Preheat the oven to 375°F, gasmark 5
MAKING
2 In a bowl, soften the margarine.
3 In another bowl, sieve the icing sugar and beat it well into the margarine.
4 Add 4 drops of vanilla essence to the creamed mixture.
5 Keep paper cases ready onthe tin.
6 In a bowl, sieve the flour and carefully.
7 Gradually fold it into the creamed mixture.
8 Put the tube into the forcing bag ready for piping, pushing it down well to end of the bag.
9 Put the mixture into the forcing bag, using the wooden spoon to make sure that it is pushed down well.
10 Squeeze the mixture right down to the bottom of the forcing bag.
11 Hold the bag firmly in one hand.
12 Pipe the mixture into the paper cases to make whirls.
13 The quantities given should make 8-9 cakes.
14 Put small spoonfuls of jam into hollows.
15 Bake in fairly hot oven for 30 minutes.
SERVING
16 serve as desired.
Chef
