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raspberry_caves

Raspberry Caves

Makes about 20 biscuits
200 g soft butter
85 g sugar
270 g plain flour
1 tbsp vanilla sugar
1,5 tsp baking powder

Filling:
100-200 g raspberry jam

Cream the butter and sugar together.
Add the flour mixed with the vanilla and baking powder.
Roll the dough into two long rectangles and divide each into about 10 pieces.
Roll into balls and put them into paper cases.
Make a fairly deep ’cave’ with your finger in each ball and fill it with raspberry jam.
Bake at 175°C for about 15 minutes

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