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  • 100g plain flour

  • 50g dairy free butter/margarine

  • 12 tsp jam

  • 4 tsp water


  • Preheat oven to 200°C

  • Place the flour and butter into a mixing bowl.

  • Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.

  • Add the water to the mixture and using a knife stir until the dough binds together; add more cold water a teaspoon at a time if the mixture is too dry.

  • Roll to a ¼ /0.5cm thickness. Using a cutter, cut circles from the pastry just slightly bigger than the holes in the tin. Gently press one disc into each hole.

  • Place a heaped teaspoon of jam into the pastry lined tins. Be careful not to overfill as the jam will spill out when hot and burn.

  • Repeat until all the pastry is used up - you can squish the pastry trimmings back together and re-roll several times

  • Bake in the preheated oven for 10 mins or until golden brown. Remove from the oven and leave to cool completely, do not eat while hot or you may burn your mouth, the jam stays hot for a long time.

  • Enjoy!

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