Butter Tartlets


6 oz (175g) Shortcrust pastry (see Coconut Tartlets)

1 oz (25g) butter
4 oz (100g) demerara sugar
1 egg, beaten
4 oz (100g) currants
a few drops vanilla essence
glacé icing


1. Roll out pastry thinly, cut into 3″ rounds and use to line patty tins.
2. Melt butter, add remaining ingredients and mix well.
3. Put a small spoonful of mixture into each case.
4. Bake in a pre-heated oven 200°C/400°F/Gas 6 for 15-20 minutes.
5. Cover with a little glacé icing and decorate with cherries.

Sheila Macdonald, Lochcarron