Upmarket, jammy dodger-style sandwich biscuits with a hole on top, made with a filling of fruity guava jam and creamy vanilla icing

At the start of the year, I spent a month eating my way around Mexico City, and one thing I ate in abundance (besides tacos) were guavas. I had them in every way possible: blitzed into a juice; sitting on a cheesecake at the iconic Contramar; or as a sticky, jam-filled pastry found at nearly every bakery I visited. My favourite version also came with a layer of cream cheese, and I’ve taken those flavours and put them in biscuit form. Shop-bought guava jam is as close as I’ll get here in the UK, but these remind me of a delicious trip every time I make them.