Chocolate, orange and hazelnut ravioli biscuits

To make the pastry, combine the flour and sugar in a food processor and gradually add the butter, mixing at full speed. Process until the mixture resembles fine breadcrumbs (you can also do this by hand).

Still mixing, add the egg, orange zest and salt and combine well. Turn the pastry out onto a clean work surface. Bring the pastry together, flatten and cover in plastic wrap. Refrigerate for 30 minutes.

Preheat the oven to 180ºC. Lightly grease a baking tray.

For the filling, mix all the ingredients together in a small mixing bowl until well combined

Remove the pastry from the refrigerator and divide into 24 balls of equal size. Roll each ball out on a floured surface.

Place 20ml (4 tsp) of the filling in the middle of half the pastries. Carefully place a second piece of pastry on top and press down gently around the edges to seal. Using a plain or shaped cutter with a diameter of 7cm, cut out parcels. Place on the prepared baking tray and bake until golden brown, about 15 minutes. Remove from the oven, dust with the icing sugar and serve hot or cold.