CHOCOLATE BISCUITS

1. Combine the butter and icing sugar, mixing until completely smooth.
2. Add the salt, vanilla and egg and mix to combine.
3. Lastly, add the almond meal, flour and cocoa powder and mix until the ingredients just form a dough.
4. 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.
5. Heat the oven to 160°C, fan forced.
6. Lightly dust the workbench with flour, then roll the chilled dough out to approximately 3mm in thickness.
7. Using a star cutter, 75mm in size, cut as many stars out of the dough as possible.
8. Cut out the centre of half of the stars using a smaller star cutter, 45mm in size.
9. 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.
10. 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.
11. Brush the surface of the solid stars with the tempered chocolate, then sandwich it together with a hollow star. Allow to set at room temperature.

Note: If the dough becomes too soft while rolling or cutting, place it into the refrigerator or freezer to firm up.

RASPBERRY JAM

1. Place the raspberries and sugar into a saucepan and bring to the boil while continuously whisking.
2. Once the jam reaches 103°C, remove from the heat and allow to stand for a few minutes.
3. Carefully spoon the jam into the centre of each star biscuit, then gently push the jam into the points of the star.
4. Allow to cool completely at room temperature before serving.

Note:    Store in an airtight container at room temperature for 5-7 days.