250g Vegan margarine (such as Olivani) 1 cup icing sugar 1 cup self raising flour Jam of choice (I like Easiyo Berry Fruit Squirt topping) Measurements are approximate
In a bowl, combine margarine and icing sugar together until it resembles a creamy consistency. Then slowly add the flour a bit at a time, mixing it in each time. You should have a dough that can be rolled onto a floured surface. If dough is too sticky, add more flour, if too floury, add more margarine. Roll dough quite thin (about 5mm) and cut circles using a cookie cutter. Transfer circles with spatula to a cupcake tray and fill the tray, gently pressing into the cupcake space. Can be a bit crumbly, but just press together with fingers if it any gaps. Put jam in the centre of each one. Place in pre-heated oven at 180 C. Cook until you can see edges are a very light brown colour. (roughly 10-15 mins) Careful when taking them out, so as they don't crumble. Best to wait till cooled.
Source: Dee Lindsay