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

Ingredients

• 125g salted 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, oil & sugar till light & fluffy. ( For a good 15 mins- we recommend using the stand mixer for this)
4. Beat in egg & vanilla
5. Add in flour & baking powder. (Never add all the flour at once, you may need less or even more).
6. Knead well into a dough.
7. Divide the dough into 2 parts.
8. Spread one half into a greased 8″/9″  square tin.
9. Prick all over with a fork.
10. Spread desired amount of jam.
11. Grate the remaining dough on top of the jam.
12. Bake for 30 mins.
13. 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, oil & sugar till light & fluffy. ( For a good 15 mins- we recommend using the stand mixer for this).
3. Beat in egg & vanilla.
4. Add in flour & baking powder. (Never add all the flour at once, you may need less or even more).
5. Knead into a dough.
6. Divide the dough into 2 parts.
7. Roll half of the dough.
8. Using a round cutter cut circles & place into a greased, non stick, mini cupcakes tin. They should resemble tarts.
9. Spoon a teaspoon of jam into each tart.
10. Preheat oven to 180c.
11. Grate  the remaining dough on top of the jam.
12. Bake for 15-20 minutes until slightly golden.
13. 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!