Jessie Bakes Cakes X MILKYBAR Raspberry Ripple Pop Tarts

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!