Maggie Beer’s Raspberry & Pomegranate Jam, Coconut & Butter Chocolate Biscuits

Ingredients

140g unsalted butter, softened

120g caster sugar

2 free range eggs

250g self raising flour

40g cocoa powder, plus extra for dusting

pinch of sea salt

1 cup coconut cream, chilled

2 tbspn icing sugar

120g Maggie Beer Raspberry and Pomegranate Jam

Method

Makes 12 Biscuits

Preheat a fan forced oven to 190C.

To make the biscuits, place the butter and sugar into a mixing bowl and using an electric mixer on high speed, cream until light and pale in colour.

Reduce speed to medium and add the eggs, one at a time, until well combined. Sift in the flour, cocoa and salt. Using the mixer on medium speed, beat all ingredients until well combined and mixture is of doughy texture.

Remove the biscuit dough from the mixing bowl and divide into 2 pieces. Place each piece onto a large piece of baking paper dusted with cocoa powder.

Using a rolling pin, roll each piece out to a thickness of 3mm (you will need to dust the top of the dough and rolling pin to prevent sticking). Place the rolled dough into the fridge for 15 minutes to firm up.

Remove dough sheets from the fridge and using a 7cm cookie cutter, cut out 24 rounds. You will need to knead any excess dough and roll out again to achieve the required number.

Place biscuits onto a lined baking tray and place into the preheated oven. Bake for 8 minutes, remove from oven and place onto a rack to cool.

Meanwhile, open the tin of chilled coconut cream, ensuring not to shake it as you want to carefully scoop off the set cream. Place 1 cup of the cream into a medium mixing bowl and add the icing sugar. Whisk together until it reaches a thick consistency, similar to whipped cream and set aside.

To construct the biscuits, divide the jam evenly between 12 of the biscuits and spread across the surface. Top the remaining 12 biscuits with 1 tablespoon of whipped coconut cream, then place on top of the jam covered biscuits and serve.