Method (pastry)

1. In a medium sized mixing bowl, sift together the flour and sugar. Add in the cold / cubed butter and mix until it resembles sand. You can mix by hand or in a food processor.
2. Add in the ice water 1/2 tablespoon at a time until the dough comes together. It may require 1-2 tablespoons of ice-water. You want the dough to be smooth and slightly sticky, but not too dry or wet.
3. Wrap the dough in some grease proof paper and place into the fridge for 30 minutes. This will help to prevent sticking when you roll it out.
4. Preheat oven to 170°C fan and line line 2 cupcake tins with cupcake cases. You can also grease the tins with some oil or grease spray. 
5. Lay a sheet of grease proof paper on your worktop and dust with some flour. 
6. Roll out the dough in-between 2 sheets of floured grease proof paper until its a large rectangle. You’ll want the dough relatively thin. Use a flower shape or round cookie cutter to cut out the shapes shapes then place into the tin. It will create a little cup shape. You can keep re-rolling the excess dough to use it all up.
7. Spoon a teaspoon or two of your favourite jam into the middle of the pastries. Don’t overfill or it can bubble over the pastry when baking.
8. Brush the edges of the pastry with dairy-free milk and sprinkle over some sugar. 
9. Place into the middle of the oven and bake for 22-25 minutes, or until the pastry is a golden brown colour. If you underbake, the pastry will be very pale and won’t be crisp.
10. Once baked, be carefully as the jam will be very hot. Allow the pastries to cool in the tin on a wire rack.
11. Lift out / peel away from the cases, serve with a dusting of icing sugar.