20 October 2020

person8 people
time 1.5 hours


  • 1kg plums
  • 100ml water
  • 500g white granulated sugar
  • 1tbsp lemon juice
  • 115g icing sugar
  • 270g plain flour
  • 2 tsp vanilla extract
  • 1 large egg yolk
  • 200g butter, cold and cubed


      1. De-pit the plums. Pop the pitted plums in your blender to chop. Pour finely chopped plums into a saucepan and add water.
      2. On medium to low heat, simmer for about 15 minutes then add in lemon juice and sugar. Boil for 20-25 minutes, stirring to avoid burning. Skim any foam on the top. Jam should deepen in colour and thicken.
      3. When ready, pour into a glass bowl and cool in the
      4. fridge.
      5. Mix the sugar, flour and butter, rubbing between your hands until crumbly. Add in egg yolk and vanilla.
      6. Mix with your hands to form a dough ball. Cover in cling film and press into a 3cm flat disc. Put in the fridge for 30-45 minutes.
      7. Preheat your oven to 160.C fan. Once chilled, take out and roll flat until about 0.5cm thick.
      8. Using a cookie cutter, cut out 16 biscuits. Cut out the centre of 8 of them using a small cutter.
      9. Place the biscuits on the Pyrex® glass baking dish, (6 should fit on the dish at a time).
      10. Put in the oven for about 14 minutes. Remove and leave to sit for a few minutes before moving to a cooling rack.
      11. Add 1-2 tsp of jam to the centre of the non-holed biscuits and press holed biscuit on top.

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