I had some pastry off cuts which I used to make jam pastries.
Cut into 5 x 11 cm squares.
With a sharp knife trace another square within your square leaving a 1 cm border.
Prick with fork and bake 200°C for about 10 mins on a baking tray.
Remove and flatten the middle of cutout with the back of a spoon.
Cool, fill with jam preserve dredge with icing sugar.
Prepared, tried and tested by: Gail Haselsteiner
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