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    Cornish Cream Tea Whoopee Pies

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    Cornish Cream Tea Whoopee Pies

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Makes: 12


    50g butter, softened

    50g caster sugar

    1 medium free range egg

    ½ tsp vanilla extract

    125g self raising flour

    50ml milk

    Clotted cream and raspberry jam, to serve

    Icing sugar, for dusting



    1. Preheat the oven to 180°C, gas mark 4. Cream the butter and sugar together in a mixing bowl until pale and light. Beat in the egg and vanilla extract. Fold in the flour in 2 batches alternating with the milk to form a soft mixture.

    2. Drop 24 teaspoonfuls of the mixture onto 2 baking sheets lined with parchment. Level the surface of each with the blade of a knife. Bake for 12–15 minutes until risen and firm to touch. Transfer to a wire rack to cool.

    3. To assemble, sandwich with clotted cream and raspberry jam and dust with icing sugar.


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