|Short crust pastry||1 (Using 4 Ounce Flour)|
|Plain flour||3 Ounce|
|Baking powder||1⁄2 Teaspoon (Leveled)|
|Lemon||1⁄2 , rind grated|
|Milk/Water||1 Cup (16 tbs)|
|Raspberry jam||2 Tablespoon|
Roll out pastry thinly, cut into rounds, using a cutter a little larger than the tins, and line 12 patty tins.
Cream the fat and sugar.
Sift flour and baking-powder, add the grated lemon rind.
Whisk the egg, and add a little at a time to the creamed fat.
Stir in the flour and add milk or water to make a soft dropping consistency.
Half-fill the pastry cases with the mixture, after putting a small amount of jam in the bottom of each.
Place on top 2 strips of pastry in the form of a cross and bake in a fairly hot oven (400° F., Gas 6).