| 1. |
Sieve the flour and baking powder together.
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| 2. |
Sieve the icing sugar.
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| 3. |
Cream the margarine and sugar very well until light and creamy.
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| 4. |
Add one egg at a time, beating well each time.
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| 5. |
Finally, add the colour, essence and flour. It will make a soft dough.
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| 6. |
Lightly flour the board and roll out the dough into about 6 mm.( 1/4") thickness.
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| 7. |
Stamp out into rounds of two sizes - about 65 and 50 mm. ( 2 1/2" and 2") diameter. Use a fluted cutter for the larger round.
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| 8. |
Grease and dust a pastry tin.
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| 9. |
First put one big round in each cavity of the pastry tin, then put 1/2 teaspoon of jam over each round.
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| 10. |
Make small holes in the centers of the small rounds.
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| 11. |
Now place the small rounds over the big rounds.Insert two to three slivers of blanches almonds in the centers. Brush with milk or with beaten egg.
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| 12. |
Bake in a hot oven at 400°F for 25 minutes.
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