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1
Beat the butter and sugar until creamy.
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2
Add the flours and salt and bring together with your fingertips.
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3
Tip into the tin and press into the sides.
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4
Prick all over with a fork.
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5
Bake at 150C for 45-50 mins until pale golden.
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6
Sprinkle lightly with sugar and cut into 8 triangles (flan tin) or fingers (swiss roll tin).
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7
Leave for 10 mins, then transfer to a wire rack to cool.
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8
Halve the plums and remove the stones.
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9
Place cut side up in a baking dish.
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10
Mix the orange juice and honey and pour over the plums.
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11
Sprinkle with cinnamon and orange zest.
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12
Bake at 180C for approx 20-30 mins.
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13
Serve with the shortbread and creme fraiche.
