1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Pink musk-stick mushrooms

  • 0:45 Prep
  • 0:15 Cook
  • Makes 18


  • 3/4 cup plain flour
  • 2 tablespoons caster sugar
  • 60g butter, chilled, chopped
  • 1 egg yolk
  • 2 tablespoons raspberry jam
  • cocoa powder, to serve
  • 3 musk sticks, cut into 2cm lengths

Butter cream

  • 90g unsalted butter, softened
  • 3/4 cup icing sugar mixture
  • 1 1/2 tablespoons milk, at room temperature
  • 1/2 teaspoon vanilla extract
  • pink food colouring


  • 1
    Preheat oven to 180°C. Grease 18 holes of two 12-hole, 30ml-capacity patty pans.
  • 2
    Combine flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and 2 teaspoons of cold water. Process until dough just comes together, adding an extra teaspoon of water if necessary.
  • 3
    Turn dough onto a lightly-floured surface. Knead until just smooth. Wrap in baking paper and refrigerate for 15 minutes. Roll out pastry on a lightly-floured surface to 3mm thickness. Using a 6.5cm round pastry cutter, cut 18 rounds from pastry. Line pans with pastry rounds. Prick bases with a fork. Bake for 10 to 15 minutes or until light golden. Remove to wire rack to cool.
  • 4
    Make butter cream: Using an electric mixer, beat butter in a bowl until light and creamy. Add icing sugar and beat to combine. Gradually add milk and vanilla, beating for 2 to 3 minutes or until light and fluffy. Add 2 to 3 drops of food colouring. Beat to combine.
  • 5
    Divide jam between pastry cases. Top with butter cream. Smooth surface with a knife. Dust with cocoa. Place musk stick in centre of each mushroom. Serve.

Source: taste.com.au


Please enter your comment!
Please enter your name here