There will be plenty of jam left over from this recipe, so spoon it into sterilised jars, seal and bring them to a simmer in a saucepan of water for 10 minutes, then, once cool, store them in the pantry.
- 300 gm butter, softened
- 175 gm pure icing sugar, sieved
- 500 gm (3 cups) plain flour
- 55 gm (¼ cup) raw sugar
- 100 gm unsalted butter, softened
- 100 gm fondant, broken into pieces
Blood plum conserva
- 750 gm blood plums, stones removed, coarsely chopped
- Juice of ½ lemon
- 450 gm white sugar
- 1For blood plum conserva, combine plums in a large saucepan with lemon juice and 125ml water. Bring to the boil, stirring occasionally, until plums start to break down (4-5 minutes). Add sugar, stir to dissolve, then boil mixture vigorously until setting point has been reached (8-10 minutes). Cool, and refrigerate until required.
- 2Beat butter, icing sugar and a pinch of salt in an electric mixer until pale and fluffy (2-3 minutes), then stir in flour and gently knead until a soft dough forms. Wrap in plastic wrap and refrigerate until firm (1 hour).
- 3For buttercream, beat butter and fondant in an electric mixer until pale and creamy (3-4 minutes).
- 4Preheat oven to 170C. On a lightly floured work surface roll out pastry to 5mm thick, then, with a 6cm fluted biscuit cutter, cut out 24 rounds and place them on oven trays lined with baking paper. Scatter raw sugar over biscuits and bake until light golden (8-10 minutes), then cool on wire racks.
- 5To assemble, spread the bases of half the biscuits with 1 tbsp of blood plum conserva and the remaining biscuits with buttercream, then sandwich together. Biscuits will keep unfilled in an airtight container for 5 days. Filled biscuits are best eaten within an hour of filling.
Drink Suggestion: Sweet, complex vin santo. Drink suggestion by Max Allen