1. Rub margarine or butter into the flour and make into a soft dough.(Use a little more margarine or butter if necessary but do not usewater). Sprinkle in the rum to give it that special Mauritian flavour.Wrap up the dough in plastic wrap completely and allow to settle inthe cool for 30 minutes.

2. Roll dough out on a lightly floured surface to a thickness of about 4mm. Cut small rounds, about 5 cms in diameter from it.

3. Re-roll trimmings and cut more rounds.

4. Place them on lightly greased baking sheets in a mid oven positionand bake them in a preheated oven (180°C) until cooked but still"beige" in colour, not brown. Allow to cool down.

5. When cool, spread jam over half of the biscuit rounds and coverwith the remaining ones.

6. Over low heat, warm up the sugar and water. Allow to simmer until athick syrup is obtained. Immediately remove from heat. Add 2drops of the colouring to obtain a pale pink colour. Allow to cool.

7. Beat up the syrup with the lemon juice until a uniform consistencyand colour is obtained. When the syrup starts opening up, add thesalt and beat the mixture again. Pour the syrup over to thinly coatup the biscuits. If necessary, warm up the syrup coating to liquefyand make the coating process easier.