Do not overfill the biscuits with jam, and seal the edges well in order to avoid any unpleasant leakage. If you like the visual effect, you can seal the edges with the prongs of a fork or simply use your fingers. Moreover, don’t set the oven temperature too high: the biscuits are small and the pastry is thin, which makes them easy to burn! Also, pay attention to the cooking time which can be variable from oven to oven: in the recipe we suggest 30 minutes but less may be sufficient.