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.
300g Plain Flour
200g caster sugar
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.
150g butter, softened
150g castor sugar
150g self raising flour
Finely grated rind of 1 lemon plus 2 tablespoons of juice
175g (6oz) icing sugar
2-3 tablespoons lemon juice
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.
40g rice crispies
Chocolate mini eggs
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
Unfortunately not the ones with chocolate chips.
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