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Cornish Cream Tea Whoopee Pies
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50g butter, softened
50g caster sugar
1 medium free range egg
½ tsp vanilla extract
125g self raising flour
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.
Typical values per serving:
This recipe was first published in April 2011.