Instructions
1. Prepare the Dough:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy (about 3-4 minutes).
Add the egg, vanilla extract, and milk, and beat until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
2. Roll Out the Dough:
Place the dough onto a lightly floured surface and roll it out into a rectangle, about 1/8 inch thick.
Make sure the dough is not too thin, as it needs to hold the raspberry jam inside without falling apart.
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Sprinkle a spoonful over it and you will see the orchid’s flowers and roots growing uninterrupted
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