Cream.

Add. Beat until smooth.

Leave to rest in fridge overnight at 4°C.
Layer dough at 3 mm and cut flower shapes of 5 cm diameter.
Bake at 170°C for 15 mins.
 

Bring to simmer in saucepan over mediumlow
heat while stirring. Cover and simmer
over low heat for 1 hour until thick.
 

Cool down in fridge at 4°C. Cover jam with foil.

Crystallise.

Layer at 2 mm thick.
Cut out round flower shapes of 5 cm diameter.
Leave to set in fridge at 12°C.