Preheat the oven to 180°C on fan-assist and grease and line a medium-sized loaf tin.

In a large mixing bowl, add the flour and baking powder and whisk until combined. Add the chilled butter and use your fingertips to rub the butter into the flour until a breadcrumb texture is achieved. Add the chopped chives to the mixture and stir until combined.

Add ¼ cup of Rhodes Quality Apricot and Peach Jam, cream, and egg to a measuring jar and whisk until combined. Add the wet mixture to the dry mixture and using a spatula, gently fold until a rough dough has formed.

Transfer the dough onto a floured surface. Using your hands, bring the dough together until smooth. Shape the dough into a 40cmx20cm rectangle, ensuring not to knead or overwork the dough. Spread the softened butter over the dough. Sprinkle the grated cheese and bacon evenly over the dough.

Cut the rectangle in half, lengthways, and cut each half into 6 equal pieces to achieve a total of 12 squares. Layer a few pieces together and then transfer them upright into the prepared loaf tin. Repeat this process until all the pieces are layered upright in the tin.