Jammie dodgers

Method

1. For the almond cream filling, grate the marzipan into a food processor, then add the butter with a pinch of salt. Whizz for 3-4 minutes until quite smooth, combined and pale. You can either chill it straightaway (it will be a bit grainy) or push it through a fine sieve into a bowl to make it extra smooth. Cover with cling film and chill for 1-2 hours until firm.
2. For the shortcake, heat the oven to 170°C/150°C fan/gas 3½ and line a baking sheet with baking paper. Put the butter and sugar in a large mixing bowl and beat with a wooden spoon until well combined and fluffy. Beat in the flour with a large pinch of salt, then the buttermilk. Tip the dough onto a lightly floured surface and knead briefly to bring together with your hands.
3. Roll out on a floured surface to the thickness of a £1 coin, then stamp out 28-32 circles with a 6cm fluted cutter. Using an apple corer or piping nozzle, stamp the middle out of half the circles, then transfer the biscuit rings to the lined sheet. Bake for 15 minutes until pale golden and crisp. Leave to firm up on the sheet, then transfer to a wire rack to cool.
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4. To assemble the biscuits, dollop 1 tsp of almond cream onto a whole shortbread round. Swirl to neaten, creating a slight dip in the centre, then gently spoon on some jam into the dip (about a teaspoon’s worth) and top with a stamped round. Press down gently so the jam just comes through the hole, sprinkle lightly with sugar, then serve.