Step 1

Preheat your oven to 150℃/300°F (fan-forced). It’s preferable to use weight measurements, the recipe will need less adjusting if you do so.

Step 2

In a mixing bowl or food processor, combine all of the ingredients except the chocolate until just combined (Thermomix 5 seconds, speed 4). Scrape the sides to incorporate the bits around the edge.

Step 3

The mixture should be thick and sticky, but add more almond meal if you can't handle the dough.

Step 4

Roll tablespoons of the mix in wet hands and place them onto a tray lined with baking paper.

Step 5

Flatten slightly and bake for 15 minutes or until starting to brown on top. The longer they cook, the crisper they become.

Step 6

Allow to cool fully. They will firm up as they cool.

Step 7

Once completely cool, melt the chocolate and pipe to form a cross. Allow the chocolate to set completely (you may need to refrigerate if the weather is warm) before storing.

Step 8

Store in an airtight container in the fridge or freezer.