This biscuit-y, egg-less cake which features in Good Housekeeping's Cookery Compendium of 1959 is great for a children's party or a quick teatime treat.
Original Recipe: 'Swiss Tarts' (Book 7, 1959)
Speed: 40 mins. | Serves: 6 small
INGREDIENTS
113g butter
28g caster sugar or icing sugar (we used caster sugar)
Vanilla essence
113g flour
Jam
METHOD
1. Pre-heat oven to 160 °C (375 °F / Gas Mark 5).
2. Cream the butter and sugar together until light and fluffy.
3. Add to this a few drops of vanilla essence and then half of the flour.
4. Beat in the remaining flour until fully combined.
5. Spoon the mixture into a piping bag with a large star nozzle.
6. Force the mixture into small paper cases; start at the centre and pipe in a spiral motion around the sides, leaving a shallow depression in the centre.
7. Bake for about half an hour and then remove from the oven.
8. Once removed from the oven, fill the centres with a small amount of jam.
Original Recipe for 'Swiss Tarts'
'BOOK 7': Good Housekeeping’s Cookery Compendium (1959)
Authors: The Good Housekeeping Institute
Publisher: The National Magazine Co. Ltd. And printed by Letterpress by Sun Printers Ltd. (Watford, England, U.K.)