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Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires

Makes 12

225g butter, soft
½ cup icing sugar
1 tsp vanilla paste
1½ cups self-raising flour
½ cup cornflour
Blueberry Country Jam

Beat the butter, sugar and vanilla until light and fluffy. Fold in the flours. Place into a piping bag with a wide nozzle. Line a muffin tin with patty pan cases and pipe a swirl in each, then dollop a tsp of jam in the middle. Bake at 180°C for 15-20 minutes.

Nourish Magazine - Summer Edition 2017 shoot 2

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