Frenchman's Cap

Ingredients

3ozs butter                2ozs castor sugar                    1 egg         4ozs plain flour     4ozs self-raising flour
Raspberry jam           whipped cream                        cocoa

Method

Cream butter and castor sugar till fluffy and add egg. Mix in plain & self-raising flour, knead well.
Roll out to 1/8" thickness and cut into circles to cover the inverted patty tins, which have been oiled to
stop pastry sticking. Cook in slow to moderate oven till just starting to colour. Allow to cool, then remove
from tins and place on wire tray.Pastry scrapes cut into 1/4" strips and cooked on separate tray (these are
used for the stalks of the mushrooms).

These biscuit shapes can be stored in airtight jar until ready to assemble into Mushroom Biscuits as follows:

Spread thin layer of raspberry jam on inside of biscuit. Place teaspoon of whipped cream over jam and smooth
to the edges. With a fork and starting from the middle of the cream, mark lines resembling an inverted mushroom
allowing some pink of the raspberry jam to show through. Finely sieve a dusting of cocoa over cream.
Cut pastry stalks into 1" lengths and put into the centre of each biscuit.

These are delicious biscuits and can be prepared 1-2 hours before serving, they can become soft after a few
hours, but are well worth the effort. They are great for children's birthday parties. I hope the instructions are
clear as its a bit hard to describe without pictures.