Apricot Swiss Cakes

Apricot Swiss Cakes

Traditionally a red jam is used for the centre of these cakes, which are buttery and very delicious says Mary.   I say: Very crumbly ! Made it twice to make sure i hadn't made a mistake.
As i took them out of the baking tin they crumbled to pieces in front of my eyes, so i turned it into bird food. Not such an easy recipe as it seems to me. The second batch was left to cool much longer then i think was necessary, just to make sure.


What do we need:
225 gr. butter (hence the buttery)
75 gr.  sifted icing sugar
200 gr. self-raising flour
50 gr. cornflour

To finish: Apricot jam and icing sugar




                                                                 "Enjoy"