Instructions: To finish:
raspberry Jam
buttercream
icing sugar
melted chocolate

Method

1 Beat the butter and sugar in a warmed bowl 2 Stir in the flour and salt
3 Place mixture into a piping bag fitted with a large star nozzle and pipe rosettes into baking cases or pipe into fingers 4 Place in refrigerator for 30 minutes
5 Bake in preheated oven. When cooked leave for a few minutes before removing from trays

Finish Rosettes:
6 Dust with icing sugar and place a little jam in the centre of each

Finish Fingers:
7 Sandwich together with a little buttercream and dip ends in melted chocolate

servings: 18

small oven: 180 degrees C approx 15-20 minutes PREHEATED bottom sholf
fan oven: 170 degrees C approx 15-20 minutes PREHEATED

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