~Recipe Credit: Indian Delights – with a few tips of our own~

Ingredients

• 125g butter
• 2 tbsp cooking oil
• 1 beaten egg
• 2 tsp baking powder
• 2 tbsp castor sugar
• 1/2 tsp vanilla essence
• 2 cups sifted plain flour
• 1 x strawberry  / apricot jam jar or according to preference
• icing sugar to dust

Method 1

 

1. Recite Bismillah.
2. Preheat oven 180c.
3. Cream butter & sugar till light. ( For a good 15 mins- we recommend using the stand mixer for this)
4. Add oil & vanilla & mix.
5. Beat in egg.
6. Add in flour & baking powder.
7. Knead well into a dough.
8. Divide the dough into 2 parts.
9. Spread one half into a greased 8″/9″  square tin.
10. Prick all over with a fork.
11. Spread desired amount of jam.
12. Grate the remaining dough on top of the jam.
13. Bake for 30 mins.
14. Whilst hot dust with icing sugar & cut into squares. Once cool, store in a air tight container. Enjoy!

Method 2~ Inspired by Najeebah’s Cuisine

• 

• 

• 

1. Recite Bismillah.
2. Cream butter & sugar till light. ( For a good 15 mins- we recommend using the stand mixer for this)
3. Add oil & vanilla & mix.
4. Beat in egg.
5. Add in flour & baking powder.
6. Knead well into a dough.
7. Divide the dough into 2 parts.
8. Roll half of the dough.
9. Using a round cutter cut circles & pat into a mini cupcakes tin.
10. Spoon a teaspoon of jam into each tart.
11. Preheat oven to 180c.
12. Grate  the remaining dough on top of the jam.
13. Bake for 15-20 minutes until slightly golden.
14. Whilst hot dust with icing sugar. Run a knife around the edges so the tarts do not stick to the tray. Allow to cool slightly before removing from the tray/ Enjoy!