Mummon Runeberg tarts

Ingredients:

1 dl Mummon potato flakes or Mummon breadcrumbs
200 g butter
1 dl sugar
1 dl brown sugar
2 eggs
1 dl almond flour
2 dl ground gingerbread cookies
2 dl wheat flour
2 tsp baking powder
1 1/2 dl cream (or milk)

raspberry jam (ovenproof)
powdered sugar and water (a couple tbsp)

Preparation:

Cream the butter and sugar. Add the room-temperature eggs one at a time, beating. Combine the dry ingredients and mix them alternately with the cream/milk into the batter gently. Divide into paper cases (approx. 20 pcs) and press a small indentation into the center of each, which you fill with raspberry jam. Bake at 175 degrees for approx. 20 min. Let the tarts cool. Put a little raspberry jam on top of the tart. Mix the icing sugar and water together. Pipe the mixture in a ring around the jam.

NOTE! You can make the tarts in this recipe gluten-free (they will be at least as good!). Use gluten-free flour and gluten-free gingerbread cookies in that case.

Happy baking!