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Don't do what I did, which was to realise you'd put too much 'butter' in, and have to compensate with a dangerous level of yet more icing sugar and custard power.
No really, I'm not joking. This vomitous-looking paste is pretty much 98% sugar and the rest is buttery goo. It tastes oddly like a diabeties attack. One emergency shot of glycogen later, and its time to spread this stuff on the now cooked biscuit base.
Yum. Tastic.
Marvel at the shiny second bit of biscuit that's got a hole in:
Then spread jam on top. Jam jam jam. Make sure its nice and runny.
Carefully put the top-half onto the base and press down gently. Then add a bit of sugar on top for the authentic look.
If you didn't know what I was on about with 'Jam Sandwich Cream', you should have clocked this by now. Here's a comparison.
It's damn jamtastic. I think I could have done a little bit better, so I award myself 8/10.
The entire pimping process is much better described in the video we've cheerfully provided on the next page >>>>>>>
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