->Mushrooms <-

1 cup 250 ml,

1 tablespoon 20 ml 4 teaspoons,

1 teaspoon 5 ml.

1 recipe biscuit pastry

raspberry jam

1 recipe mock cream filling

cocoa

ground cinnamon

Roll out pastry between sheets of gladbake or plastic. Cut out

with 6 cm (2 1/2 inch) round cutter. Line greased gem irons or shallow round based patty pans with pastry, trimming edges with a

small knife. Put 1 scant teaspoon raspberry jam in each one and 15 to 20 minutes

or until a pale golden brown. To make stems, roll pastry scraps

between palms of hands into a few long thin rolls. Bake on a

greased tray 10 minutes. When ready to serve fill cooled jam tarts

with the mock cream, dust over sieved cocoa and a little cinnamon.

Add pieces of pastry for stems.

Biscuit pastry

90 g (3 oz) butter

1/2 teaspoon vanilla

3 level tablespoons castor sugar (superfine sugar)

1 egg yolk

1 tablespoon water

1 cup plain flour

1/2 cup self-rising flour

Cream butter, vanilla and sugar. Add yolk and water, then mix in

sifted flour. Mix into a pastry dough, adding just a drop or two

of water (if necessary).

Mock Cream filling

2 level tablespoons cornflour (cornstarch)

1 cup milk

60 g (2 oz) butter

2 level tablespoons castor sugar

1/2 teaspoon vanilla essence (extract)

few drops pink colouring

Mix cornflour and milk until smooth in a small saucepan. Stir over

medium heat until thick and smooth. Pour into a small mixing bowl,

press plastic wrap on the surface and refrigerate until well chilled.

Cream butter till light and fluffy. Add 1 teaspoon of the custard

mix and beat in well. Add remaining custard one teaspoon at a

time. Add vanilla and colour a pale pink. Refrigerate.