Toffee biscuits with apple jam

Make the jam a day in advance. Peel and core the apples. Chop them up and put them in a saucepan with the lemon juice, lemon zest and jam sugar. Boil the jam for 10 minutes. Pour the jam into a warm, thoroughly cleaned glass jar and store in a cold place.

Set the oven temperature to 175°C, fan.

Whisk the butter with the cane sugar and syrup. Combine the flour and baking powder in a separate bowl and add to the butter and sugar mixture. Work together to make a smooth dough.

Roll the dough into 4 lengths and arrange the lengths on two parchment-lined baking sheets. Flatten the lengths slightly and make a lengthwise groove down the centre. Fill the groove with apple jam.

Pinch the lengths together to close the jam inside, then flatten the lengths slightly and press lightly on top with a fork. Sprinkle with chopped almonds and cardamom.

Bake in the lower part of the oven for about 10 minutes. Allow the lengths to cool slightly, then cut them into pieces. Eat the biscuits within 1-2 days after baking. The apple jam tastes great but quickly makes the biscuits go soft.