Rub 8 ozs butter into 2 cups self raising flour. 

Mix with cold water like a stiff pastry.

Roll out very thin and cut into circles to fit patty tins. 

Leftover pastry can be rolled like a thick No.5 knitting needle and when cold cut to make mushroom stalks.

Add ½  teaspoon raspberry jam to each.  Bake in a hot oven (215- 230 degrees C) for 10-15 minutes.

When pastries are cold, ice with vanilla icing, place stalks in centre and sprinkle with a mixture of cocoa and icing sugar.