Recipe

• 1

  Start by making the sweet shortcrust pastry. In a large mixing bowl, stir the flour and icing sugar together.
• 2

  Cut up the dairy-free margarine block into cubes and add to the bowl. Use your fingertips to rub the butter into the dry ingredients until it resembles breadcrumbs.
• 3

  Add a teaspoon of cold water at a time until the mixture comes together to make a smooth and soft dough. We added 5 teaspoons of water in total.
• 4

  Shape the dough into a disc, then wrap it in clingfilm and place in the fridge for 1 hour to rest and firm up.
• 5

  Meanwhile, line two flat baking trays with baking paper.
• 6

  Lightly flour a worktop and rolling pin. Roll the dough out to roughly 3-5mm thickness. Use a small flower cutter (6cm diameter) to stamp out 20 flower shapes. You’ll need to re-roll the scraps to make 20 in total.
• 7

  Lay 10 of the flowers onto the lined baking tray and brush with a little water (this will help the pastry tops stick to the bottom). Spoon half a teaspoon of jam into the middle of each.
• 8

  Lay the remaining pastry flowers on top of the filled ones and press down the edges so they stick together.
• 9

  Use a fork to crimp the edges and poke a small hole in the middle of each (this allows the steam to escape during baking). Place in the fridge for 30 minutes to chill the pastry.
• 10

  Meanwhile, preheat the oven to 180°C fan / 200°C conventional.
• 11

  Lightly brush the top of each flower with beaten egg (this will give the flowers a lovely golden sheen).
• 12

  Bake for 16-18 minutes until golden and crisp. Leave to cool for 10 minutes.
• 13

  Lightly dust the pop tarts with icing sugar. Then use a dab of jam to stick a MILKYBAR button in the middle of each flower. Enjoy!