Mix in the dry ingredients into a soft paste.
Roll out a 3 mm thick round in shape.
With the paste mould into a ball and place carefully on to a greased baking tray.
Cut off any surplus pastry and neaten the edges.
Spread on the jam to within 1 cm of the edge.
Roll out any surplus pastry into 0.5 cam strips and decorate the top.
Place on a baking sheet and bake in hot oven at 220 degrees fro about 20 min.