Roll out pastry thinly and cut into rounds using a 7.5 cm (3 inch) cutter and line 15 patty tins.
Put a little jam in each pastry case.
Cream margarine and sugar, beat in egg and fold in flour.
Place a small spoonful of mixture in each pastry case.
Bake for about 20 minutes.
Shortbread
Ingredients
300g Plain Flour
200g caster sugar
400g butter
Method
Heat oven to 160ºC, 325ºF, Gas Mark 3 and grease a baking tray.
Mix flour and sugar in a bowl, rub in butter.
Knead well to form a smooth paste.
Roll out to 1/4 inch thick and cut into rounds
Place on baking tray and bake or 15-20 minutes until pale and golden.
Lemon Cupcakes
Ingredients
Cakes
150g butter, softened
150g castor sugar
150g self raising flour
2 eggs
Finely grated rind of 1 lemon plus 2 tablespoons of juice
Topping
175g (6oz) icing sugar
2-3 tablespoons lemon juice
Sprinkles
Method
set oven to 1900C or gas mark 5
Beat together the butter and sugar then add the flour and eggs.
Beat until smooth and divide between 12 paper cases in a bun tray.
Bake in centre of oven for 15-18 mins until light and golden and just firm to touch
Sift the icing sugar into a bowl and add enough lemon juice to give a thick icing.
Spoon icing over the cakes and sprinkle with sprinkles.
Easter Nests
Ingredients
100g chocolate
40g rice crispies
Chocolate mini eggs
Method
Melt the chocolate in small bursts in the microwave or in a bowl over a saucepan of simmering water
Add the Rice crispies and stir in to the chocolate, mix gently
Place 3 mini eggs in the centre and leave to set
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