Preheat oven to 180°C and grease 2 x 12-hole muffin trays.
Place margarine and sugar in a mixing bowl and beat with an electric mixer until light and creamy.
Add remaining biscuit ingredients and beat until combined,then use your hands to work into a dough. Form a ball and cover with plastic wrap. Refrigerate for 30 minutes.
Coat your work station with gluten-free flour and place dough on top. Cover with a sheet of baking paper and using a rolling pin, roll dough until 3mm thick. Use an 6-8mm cookie cutter to cut dough into 18 rounds. Carefully place each dough round into the base of a muffin hole and use a fluted pastry-cutter to even out edges. Bake in oven for5 minutes.
Remove par-baked biscuit shells from the oven. Fill each shell with a tablespoon of jam and return to the oven for 15 minutes or until biscuit shell is golden. Remove from oven, cool in tray for 5 minutes before transferring to a wire rack until cool.