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Oysters Recipe

These elegant sponges are filled with jam and a buttercream ‘pearl’. A scrumptious addition to any afternoon tea tray.

Makes 18

Ingredients:

Shortcrust Pastry:

60g butter

60g sugar

70g ground almonds

1 egg, beaten

Jam to fill the Oysters– we used Duerr’s Apricot, Strawberry and Blackcurrant

Buttercream

50g unsalted butter, well softened

100g icing sugar

Few drops vanilla extract

 

Method:

1.)   Preheat the oven to 160 C fan, 180 C conventional, gas mark 4

2.)   Make pastry, wrap in cling film and chill for 30 minutes.

3.)   Roll out and cut discs using a fluted round cutter, line an 18 hole patty tin

4.)   Cream together the butter and sugar, then add the almonds and egg and stir well

5.)   Place a small spoonful in each case and bake for 20 minutes.

6.)   Remove from the oven and allow to cool.

7.)   Carefully remove the cooked almond filling and set aside.

8.)   Make the buttercream by beating the butter, vanilla extract and icing sugar together

9.)   Fill pastry cases with jam, spoon or pipe a little buttercream at one side and then replace the almond ‘lid’.