Chocolate and jam biscuits

Instructions

1. For the chocolate biscuits: Combine the butter and icing sugar, mixing until completely smooth. Add a pnch of salt and the vanilla and egg and mix to combine.
2. Lastly, add the almond meal, flour and cocoa powder and mix until the ingredients just form a dough.
3. Transfer the dough onto a sheet of plastic wrap and press into an even, flat square, approximately 10mm in thickness. Wrap the dough in plastic wrap and place into the refrigerator for a minimum of 30 minutes to firm.
4. Meanwhile, heat the oven to 180°C (160°C fan forced).
5. Lightly dust the workbench with flour, then roll the chilled dough out to approximately 3 mm in thickness (see Note).
6. Using a star cutter, 7.5 cm in size, cut as many stars out of the dough as possible. Cut out the centre of half of the stars using a smaller star cutter, 4.5 cm in size.
7. Place the biscuits on a lined tray and bake in the pre-heated oven for 20 minutes, then allow to cool completely at room temperature. (The cooled biscuits can be stored for several days until ready to finish and serve, see Note).
8. Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted. (Alternatively, use the microwave method described here.)
9. Brush the surface of the solid stars with the tempered chocolate, then place a hollow star on top, sandwiching the two together with the chocolate holding them together. Allow to set at room temperature.
10. For the jam: Place the raspberries and sugar into a saucepan and bring to the boil while continuously whisking. Once the jam reaches 103°C, remove from the heat and allow to stand for a few minutes.
11. Carefully spoon the jam into the centre of each star biscuit, then gently push the jam into the points of the star. Allow to cool completely at room temperature before serving.
    

• If the dough becomes too soft while rolling or cutting, place it into the refrigerator or freezer to firm up.
• Store biscuits, without jam, in an airtight container at room temperature for 5-7 days. Once the jam is added, these are best eaten within 1-2 days.