Instructions

Preheat oven to 350ºF and line 2 baking sheets with baking parchment.

Cream the butter and caster sugar together until light and creamy, then add the flour, vanilla powder and cornstarch and mix well.

Pipe rounds of dough (using a star nozzle) onto the prepared baking sheets.

Bake for 20 minutes, until pale golden brown. Leave to cool.

For the peanut butter cream, beat the butter on medium speed until creamy, about 2 minutes. Add the peanut butter, powdered sugar, heavy cream, vanilla powder and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick.

For the cherry jam, put a plate in the freezer (for testing, later).
Halve the cherries, remove the stones if necessary and place in a heavy-based pan with the sugar, pectin and lemon juice

Cook down over a low heat, stirring regularly until the cherries have broken down. Simmer for 20–25 minutes

Remove the plate from the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes. If the jam forms a skin and sets then it is ready to jar. If not, return to the heat and continue cooking, repeating the test every 5 minutes

Assemble the biscuits, sandwiching them with a layer of peanut butter cream and a layer of cooled cherry jam.