Cookie Recipes: Mushrooms by Recipe Cottage

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	Mushrooms

		Mushrooms This is an Australian recipe so these are Oz measures: 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 bake it in a moderately hot (350-375F) oven for 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.