Here is Mary Berry's recipe for your reference.
I just substituted Doves Farm Gluten-free Plain Flour, and Stork soft margarine for cakes because I'm trying to cut down on cholesterol.
I cheated too with the jam, using delicious Bonne Maman Raspberry Conserve!
Although, I did draw out 24 circles on baking paper, I ended up with only 12 halves, equalling 6 cakes, but perhaps that's because I didn't use butter.
The other thing is that the recipe says pipe out swirled rounds, not rosettes. I tried to do that, but ended up with a bobble on the top which meant that the bases wobbled a bit and the jam oozed out a little too. I'll try and finish them off more smoothly next time!
Never mind, I think they look scrumptious!
