Oh but don't put them in the toaster...you could try, but given that glorious jammy glaze it's a fools business. Anyway we preferred these cool, rather than hot; fresh out the oven was a big mistake! When will we learn that cooked jam is scalding. You think we would have learnt by now...
315g plain flour
1tbsp icing sugar
2-4 tbsp milk
8tbsp Strawberry Extra Jam
125g icing sugar
2 tbsp jam
2 tbsp milk
A fairly long recipe, we took lots of snaps to guide you through, easy peasy, no pastry on the floor, kind of thing!
We made our pastry in the food processor, for loads of helpful tips see Nanny Pats Perfect Pastry, although the ingredients in this are slightly different, the method is the same!
Put the flour, icing sugar, salt and butter into the food processor and blitz until the consistency of fine breadcrumbs.
Add the beaten egg whilst the processor is still whirring, then the milk a splash at a time until the pastry comes together.
Turn out onto cling film and work into a flatish round ball, wrap in cling film and place in the fridge for half an hour.
After half an hour, roll your pastry out until about 3mm thick, this may take some rolling, but trust us thinner is better! Cut into 16 even rectangles and place eight onto a greased lined baking sheet.
Whilst your pastries are cooling you can make the glaze! Simply mix your icing sugar, milk and jam (we went for Blackberry & Apple hence the lilac tint!) until well combined and smooth. Once the pastries are cool you can drizzle the glaze over the top. More is better.