Ingredients

4 oz SR flour

Pinch of salt

2 oz margarine

2 oz lard

Approx 1 tablespoon cold water

jam or lemon curd

How to make them

1.Grease the bun tins well. You will need 12.

2. Put the flour into a bowl with the salt.

3. Cut the fat into small pieces, add to the flour. Rub it in until it resembles breadcrumbs.

4. Add enough cold water to bind the flour and fat together until it forms a lump. Try not to let it get too   sticky, it’s best to just add a little water at a time. If you find it’s sticky, add a dusting of flour until it is easy to handle.

5. At this stage you have made the pastry. You can wrap it in a polythene bag or cling film and keep in the fridge for a few days if you wish.

6. Set the oven to 200C or 190C fan oven

7. Roll out the pastry as thin as possible and cut out 12 circles to line the bun tins.

8. Into each pastry case put one small teaspoonful of jam or lemon curd. Don’t be tempted to add more – the jam will become liquid in the oven and spread out to fill the case – too much will overflow and you will have a sticky mess! (Soak in the sink to clean up!)

9. Bake in the middle or top of the oven for about 15 minutes until the pastry is light brown.

10. Remove from oven and allow to set in tin before removing to cooling rack.

Tags: jam, lard, lemon curd, margarine, salt, self raising flour
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