Ingredients100g dried sour cherries
4 tbsp sloe gin or port
2 tbsp cherry jam
200g marzipan
1 egg
2 tbsp demerara sugar
250ml milk
2 tbsp plain yogurt
1 tsp easy bake yeast
1 tbsp golden caster sugar
1 large egg
500g plain flour
75g butter
Prep: 45 MINS
Cook: 45 MINS
Method1)First, make the dough.
Put all the ingredients and a pinch of salt into a stand mixer and mix on low.
When it forms a dough, knead for a couple of mins, then cover with a damp cloth.
Leave it overnight or at least 8 hrs in a cool place.
If you want to speed up the process, knead for about 10 mins until you have a smooth, pliable dough, then cover and leave to rise for 1 hr.
2)Put the cherries in a pan with the sloe gin and cherry jam, then bring to a simmer.
Leave to cool.
Cut the marzipan into 36 thin slices.
3)Butter a 24cm pie dish with sloping sides or shallow cake tin.
On a lightly floured surface, cut the dough into four sections and very briefly knead each one.
Keep the pieces you’re not using covered and, one at a time, roll out one piece until it’s about 4mm thick.
Cut out circles using a 7cm cutter.
Save all the off-cuts in case you need to re-roll them.
You’ll need 30-36 circles.
4)Lay a piece of marzipan on each circle of dough and add a small spoonful of cherry mixture.
Fold the circles in half, then bring the two points together like a fortune cookie.
Arrange them in the tin, around the edges with the points facing in.
Make a second, smaller circle, then, finally, fill the centre.
Cover with buttered cling film and leave for 1 hr.