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.