|Short crust pastry||225 Gram|
|Butter icing/For decoration||1 Cup (16 tbs)|
1. Cut rounds of pastry using a fluted cutter (unless using fluted patty tins).
2. Press into patty tins (which need not be greased unless new).
3. Prick all over with a fork.
4. Bake blind in a hot oven at 450Â°F. for 10 to 15 minutes.
5. When cold, fill with jam.
Decorate with a border of butter icing and serve.