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Raspberry Surprise Pastrycakes

Raspberry Surprise Pastrycakes Recipe

  • For the Shortcrust Pastry
  • 150g Plain Flour
  • 75g Hard Margarine/ Butter diced
  • 25g Caster Sugar
  • Cold water to mix to a dough
  • For the Filling
  • 4- 5 tbsp Raspberry Jam
  • For the Sponge
  • 50g Soft Margarine
  • 50g Caster Sugar
  • 50g Self-Raising Flour
  • 1 egg
  • A few drops of vanilla essence
  • For the Topping
  • 150g White Chocolate
  • Fresh raspberries
  • Drinking Chocolate Powder
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