Little Chocolate Hearts

For 16 hearts
115 g (4 1/2 oz) plain flour
65 g (2 1/2 oz) caster sugar
65 g (2 1/2 oz) soft margarine
pinch of salt
2 tbsp beaten egg

Filling and topping
50 g (2 oz) plain chocolate
16 shelled walnuts halves
75 g (3 oz) apricot jam

Preparation
1. Place flour, sugar, salt, egg and margarine in a bowl and mix with a fork to give a crumbly texture. Press the mixture together with your hands. Cover and chill for 1 hr.
2. Heat oven to 200C (400F/Gas 6). Grease and flour 2 baking sheets. Knead the dough until smooth. Roll out on a lightly floured surface. Using a cutter, cut out 32 heart shapes, place on baking sheets and bake for 8 mins.
3. Loosen biscuits with a palette knife and transfer to a wire rack. Allow to cool. Meanwhile, melt chocolate in a bowl set over a pan of hot water. Carefully dip the top of 16 biscuits in the melted chocolate and decorate with walnuts. Allow to set.
4. To serve, sandwich a plain and chocolate-topped biscuit together with apricot jam.

Tips
When melting the chocolate over hot water, take care that the bowl does not sit in the water but just above. Otherwise the chocolate will over-heat and not coat the biscuits smoothly.