Steps
- Preheat the oven to 400°F / 200°C. Arrange 40 small paper baking cups on parchment-lined baking sheets.
- Mix 400ml of all-purpose flour, 75ml of potato starch, 100ml of superfine sugar, 1 teaspoon of baking powder, and 1 pinch of salt.
- Rub in 200g of cold cubed butter and 1 teaspoon of vanilla extract until a firm dough forms.
- Shape into 40 balls and place in the paper cups. Press a hollow in each and divide 50ml of raspberry jam between them.
- Bake for 10-12 minutes, until lightly golden at the edges. Cool completely.