Honey & Pistachio Shortbread with Black Doris Plum Sorbet

For the shortbread, place honey in a small saucepan over medium heat and cook for 2-3 minutes until slightly darkened. Cool for 10 minutes.

Place softened butter and icing sugar in a bowl and beat for 1-2 minutes until creamy. Add sifted flour and cornflour; beat until the mixture forms a fine crumb.

Add the honey and salt flakes, then beat until well combined. Shape the dough into a 22x5cm/8x2” round log, roll in pistachios, wrap in plastic wrap and chill for 2 hours.

Preheat oven to 180°C/350°F. Line a baking tray with baking paper.

Unwrap chilled dough, trim ends and slice into 5mm/1/8” thick rounds. Arrange 3cm/1” apart on prepared trays and bake for 12-14 minutes; they won’t brown much, if at all. Set aside to cool and harden.

For the sorbet, combine the sugar and water in a small saucepan over medium heat. Stir occasionally and simmer until sugar is dissolved, 3-5 minutes. Set aside to cool.

Take the plums out of the tin and remove the stones. Place in a food processor, add 1/2 cup syrup and the lime juice; process until smooth. Strain mixture to remove any solids. Place in fridge to cool for 1 hour.

Churn the sorbet in an ice cream maker until it resembles a soft-serve consistency. Transfer the sorbet to a freezer-safe container and freeze for 2-4 hours, or until sorbet is firm

Serve scoops of sorbet with shortbread, drizzle with remaining honey and sprinkle with chopped pistachios.