OK, here's the lowdown:
You can freeze them uncooked, sitting in the tin, then take them out of the tin and bag them - on the day put them back in the tin and either bake from frozen or once thawed (20mins at 180C for the latter - most recipes say 200C but I find that makes them bubble over). I've never baked them from frozen so I can't advise on that. I would wait to glaze them until they come out of the freezer and go in the oven. My glaze: 1 tsp granulated sugar mixed quickly with about 1tsp milk - use a brush, scrubbing around in the glaze to get the not-yet-dissolved grains of sugar on the brush. Comes out crispy but light!
With my cooked ones I will thaw them and heat them in whatever oven I've got running - probably around 150 - 180 C for about 10 minutes. They are small so will heat through quickly and you must keep an eye so the glaze doesn't burn. They're fine like this. They are also edible simply defrosted without re-cooking, like a cake would be, though I imagine less crispy. And then of course they're edible when they cool down again too!
Hope that helps.
Oh, ps, I don't have a microwave but I'm sure they would microwave ok - just be careful how hot the filling gets as you can get that volcanic-pop-tart effect and scald the bejaysus out of your guests' mouths.
. I hope it isn't just an olive and a rice cracker
which is small enough to constitute 'supper'. I could do with a proper dinner
