Chocolate Jammy Easter Biscuits

• 150g butter, softened to room temperature
• 100g light brown sugar (or a mix between muscovado and granulated)
• 3 tbsp runny honey
• 2 tsp vanilla extract
• 360g plain flour, plus extra for dusting
• 1 tsp bicarbonate of soda
• 1 tbsp almond milk (or any other you prefer)
• 50g Trapa Milk Chocolate with Stevia
• 185g strawberry jam
• Salt

1. Preheat your oven to 200°C / Fan Setting 180°C / 395°F / Gas Mark 6.
2. Set aside three baking trays with a sheet of greaseproof paper.
3. Place the butter, sugar, honey and vanilla extract in a large bowl and whisk together until the mix is light, soft and creamy. Gently stir in the flour, bicarbonate of soda and sprinkling of salt until the mixture comes together into a dough. (You may want to add the milk in here if it’s too crumbly.)
4. Once the dough has come together, roll it into a ball and wrap with clingfilm. Place the dough in the fridge for 2-3 hours until it has firmed up.
5. Remove the dough from the fridge and dust your kitchen top with flour. Roll out until the dough is 3-5mm thick and cut your cookies, placing them on the baking trays when cut. (Remember to cut the shapes out of the tops, which can then still be cooked as extra smaller cookies.)
6. Bake in the oven for 8-10 minutes until the cookies have cooked and turned firmer, with a slightly golden brown colouring. Leave aside until they are completely cooled.
7. Melt the Trapa chocolate in the microwave and stir to make sure there are no lumps. Once the cookies have cooled, layer a spoonful of the melted chocolate on top of a spoonful of strawberry jam and gently place the top cookie above, pressing down ever so slightly.
8. Place the cookies in the fridge to cool and set for 20 minutes.

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