A favourite after-school treat from my childhood, improved with an indulgent No. 9 chocolate.
Ruth Hinks, UK World Chocolate Master
200g Unsalted butter
40g Icing sugar
200g Plain flour
40g Corn flour
5g Vanilla essence
200g No. 9 dark chocolate
200g Raspberry jam
Store in an airtight container at room temperature for up to one week.