Make the pastry following my gluten free shortcrust recipe here and then chill for at least an hour.

Preheat the oven to 200C / Fan 180C / Gas Mark 6. Liberally dust the worktop with gluten free flour. Remove the pastry from the fridge, place on the worktop and knead well until it is pliable.

Roll the pastry out to around 3-4mm thick. Using a round cutter just slightly larger than the holes in your cupcake tin, cut as many circles from the dough as possible.

Gently press the pastry discs into the wells of the tin. Scrunch any offcuts together, re-roll, and continue until you have used up all of the pastry.

Prick each pastry case with a fork then add 1-2 tsp of jam. Be careful not to overfill them!

Bake in the oven for 15-20 minutes until the jam is bubbling and the pastry is golden. Remove from the oven and cool until the jam has set before eating.