Instructions: Prepare pastry:
Process flour, butter, cocoa and sugar until the mixture resembles breadcrumbs. Add essence and egg and process until ingredients cling together.

Kneed mixture gently on lightly floured surface until smooth; cover and refigerate 30 minutes or until firm.

Prepare filling:
Combine all ingredients in a bowl and mix well.

To assemble:
Roll pastry between sheets of lightly floured baking paper until 2mm thick. Cut rounds from pastry using cutter, rerolling pastry as necessary.

Place 1 teaspoon of filling in the center of a pastry round, fold over to form a crescent shape (similar to a small pastie). Press edges together using the tip of a knife or fork to seal. Repeat with remaining rounds and filling. Place biscuits about 2cm apart on greased baking trays.

Bake in moderate slow oven (320F) about 12 minutes until lightly browned. (Biscuits should still be soft to touch but will become crisp when cold. Cool on trays. Dust with extra cocoa or drinking chocolate if desired.

Makes about 45.

Serve with afternoon tea.

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