Raspberry & Dark Chocolate Cookies

Place the flour, almond meal, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs.

Add the egg and milk and process until just combined. Gently knead mixture until it just comes together. Wrap with plastic wrap and place in the fridge for 30 minutes to rest.

Roll out dough on a lightly floured surface to 3mm-thick. Use a 7cm-diameter round pastry cutter to cut out 24 shapes from the pastry. Place on the lined trays.

Use a 4cm-diameter round pastry cutter to cut out the middle from 12 the rounds. Place on the lined trays. Bake in oven, swapping trays halfway though cooking, for 8-10 minutes or until light golden. Remove from oven and set aside on trays to cool.

Place the chocolate in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally with a metal spoon until the chocolate is completely melted and is smooth.

Using the spoon, drizzle the melted chocolate over the rounds with the middle cut out. Leave aside for 15 minutes to set.
Combine the jam and water in a small saucepan over medium heat and cook, stirring, for 5 minutes or until the jam melts and is smooth. Remove from heat and strain through a sieve into a heatproof bowl.

Discard seeds. Use a small knife to spread a little of the jam over each full round biscuit.

Top with a chocolate-drizzled round. Continue with remaining biscuits. Use a teaspoon to spoon the remaining hot jam into the centre of each heart.

Set aside for 30 minutes to set and then enjoy!