Oyster Cakes

Searching through my bookcase I came across a Be-Ro recipe book from 1967.
Be-Ro books were very popular in the 60's and were written by the flour manufactuer Be-Ro.
So many favourites but this one is absolutely delicious.

Oyster Cakes
Ingredients
Shortcrust Pastry
8oz plain flour
4oz margarine
cold water
Filling
3oz margarine
3oz caster sugar
1 egg
4oz ground almonds
drop of almond essence
Decoration
Raspberry Jam
Fresh whipped cream

Method
Pre-heat the oven to Gas5/190C
Make the shortcrust patry by rubbing the fat into the flour and then add enough
cold water to make a dough
Wrap and leave in the fridge to rest whilst you make the filling
Cream together the margarine and sugar until light and fluffy
Add the egg followed by the ground almonds
Roll out the pastry on a floured surface and use a large cutter to cut out 12 circles
Line the patty tin with the circles of pastry.
Put a teaspoon of mixture on the top of each pastry circle
Bake for 15 - 130 mins until risen and golden brown.
Leave to cool on a wire rack
When cold slice off the top and fill with jame and cream
Place the top at an angle to resemble an oyster


Note: I made butter cream instead of fresh cream and piped it on one side of the jam


What could be better with a cup of tea in the afternoon