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Classic Vanilla Essence Mushrooms

Mushrooms comes together with Butter, Vanilla, Water, Plain Flour, and Self Rising Flour. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 90 g
• 1/2 tsp
• 1 tbsp
• 1 cup
• 1/2 cup
• 1 cup
• 60 g
• 1/2 tsp

Method (preview)

1. 1

   Roll out pastry between sheets of gladbake or plastic.

2. 2

   Cut out with 6 cm (2 1/2 inch) round cutter.

3. 3

   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.

4. 4

   To make stems, roll pastry scraps between palms of hands into a few long thin rolls.

5. 5

   Bake on a greased tray 10 minutes.

6. 6

   When ready to serve fill cooled jam tarts with the mock cream, dust over sieved cocoa and a little cinnamon.

7. 7

   Add pieces of pastry for stems.

8. 8

   Cream butter, vanilla and sugar.

9. 9

   Add yolk and water, then mix in sifted flour.

10. 10

    Mix into a pastry dough, adding just a drop or two of water (if necessary).

11. 11

    Mix cornflour and milk until smooth in a small saucepan.

12. 12

    Stir over medium heat until thick and smooth.

13. 13

    Pour into a small mixing bowl, press plastic wrap on the surface and refrigerate until well chilled.

14. 14

    Cream butter till light and fluffy.

15. 15

    Add 1 teaspoon of the custard mix and beat in well.

16. 16

    Add remaining custard one teaspoon at a time.

17. 17

    Add vanilla and colour a pale pink.

18. 18

    Refrigerate.