Farley goat's cheese and quince dodger

Place the water, 100g caster sugar and lemon juice into a pan and bring to the boil

Place the quince into the boiling syrup, reduce the heat to low and simmer for 2 hours until or soft

Preheat the oven to 160°C

Rub the flour, salt and butter together until they resemble breadcrumbs

Add the cheese and mix through

Add enough egg to combine to a dough, then knead until smooth

Allow to rest for 20 minutes

Roll the pastry out until 3mm thick. Use a 5cm diameter round cutter to cut out 24 discs. Cut little hearts into half of the discs

Transfer the dodgers to a lined baking tray and bake for 12–15 minutes

Remove the quince from the syrup and allow to cool slightly, then blitz until smooth

Weigh out 250g quince purée and then place into a new pan. Mix the pectin with the remaining 25g caster sugar, rain into the purée and bring to the boil

Remove from the heat, then transfer the paste to a container to cool and set

Once cooled, blend the quince paste into a pipeable consistency and use to sandwich the jammy dodgers together, using one solid disc and one with a heart cut out per dodger