INGREDIENTS 250g shortbread biscuits 80g unsalted butter, melted 250g softened cream cheese 400g mascarpone 2 tablespoons lavender sugar (see notes) 1/4 cup (80g) blueberry jam 300g blueberries 1 teaspoon arrowroot DIRECTIONS Whiz the shortbread in a food processor until finely ground. Add butter and whiz to combine. Press into a