Spiced plum linzer cookies

Start by making the jam. Add all the ingredients to a saucepan set over a medium heat and simmer them for 12-15 mins, stirring occasionally, until the fruit has broken down and you have a thick jam. Set aside to cool

To make the dough, put the flour, cornflour, cinnamon, sugar, nuts and a pinch of salt into a bowl. Stir to combine then add the butter and rub the mixture between your fingertips until you have a sandy consistency

Add in the egg and squeeze together until you have a soft dough. Roll the dough between two sheets of baking paper, dusted with some flour, until it’s about ½ cm thick. Put in the freezer for 15 mins to set so it’s easier to cut

Preheat the oven to 180°C / 160°C

Cut out 6 cm circles from the dough using a fluted cookie cutter until all the dough is used up. You can re-roll the dough if needed. You should get around 32

Using a 2 cm fluted round or heart-shaped cutter, cut a small hole out of the middle of half of them

Place the cookies on two large flat trays, lined with baking paper and bake for 9-12 mins, until they are starting to turn golden brown around the outside

Leave to cool completely on the tray

Dust the tops of the biscuits with a hole cut out of the middle with icing sugar

Put 1 teaspoon of the jam onto a whole biscuit and spread it evenly. Place an icing sugar-covered biscuit on top so it sandwiches the jam. Repeat until they’re all filled