Raspberry jam heart cookies
1 1/2 cups (225g) plain flour
3/4 cup (85g) almond meal
1/3 cup (60g) icing sugar mixture
125g chilled butter, chopped
1 tbs milk
100g dark chocolate
1 cup (315g) raspberry jam
2 tbs water
Preheat oven to 180°C. Line 2 oven trays with baking paper. Place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs.
Add the egg and milk and process until just combined. Gently knead until mixture just comes together. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
Roll out dough on a lightly floured surface to a 3mm-thick disc. Use a 7cm-diameter heart-shaped pastry cutter to cut out 32 shapes from the pastry. Place on the lined trays. Use a 4cm-diameter heartshaped pastry cutter to cut out shapes from half the hearts. Place on the lined trays. Bake in preheated 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.
Place the melted chocolate in a small plastic bag. Use scissors to snip the end. Drizzle chocolate over the heart rounds. Set 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 jam melts and is smooth. Remove from heat and strain through a fine sieve into a heatproof bowl. Discard seeds. Use a small pallete knife to spread a little of the jam over a large heart biscuit. Top with a chocolate-drizzled heart. 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. Store in an airtight container.
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