Plum Jam Pie Pops on a Stick

Mix the sifted flour and powdered sugar with a pinch of salt. Cut the cold butter into small pieces, add it, and quickly work it into a crumbly dough. Add 1 to 2 tbsp of ice-cold water spoonful by spoonful, mixing with a fork each time until a smooth dough forms. Work quickly so the butter doesn't get too soft – this will make the dough particularly tender later.

Wrap the dough in cling film and let it rest in the refrigerator for 2 hours.

Finely crush or grind the cloves and star anise in a mortar and stir into the plum jam.