* Feel free to use any other berry or fruit that can be made into a jam
** The ratio of flour to oil and lack of egg creates a delicate dough, which you can see in the second picture in the post. The ratio worked for me but may differ for you depending on your ingredients, the humidity of your environment etc. If your dough is too dry, add one tablespoon of oil at a time and mix until there are no crumbs. If your dough is too wet, add one tablespoon of flour at a time until there is no excess oil.
*** If this is too fiddly for you, you can pinch small balls of dough and flatten them in your cupcake/tart moulds.