Directions:

• In a large mixing bowl, beat together 250g of unsalted butter and 150g of sugar until light and fluffy, about 3-5 minutes.
• Add 1 egg and 1 tsp of vanilla essence, mixing until well combined.
• In a separate bowl, whisk together 250g of flour and 60g of almond flour. Gradually add this dry mixture to the wet ingredients until a dough forms. If too dry, add 1 tbsp of cold water.
• Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
• Preheat your oven to 180°C (350°F). Roll out the dough to about 1/4-inch thickness and cut out shapes with cookie cutters.
• Place the cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes until the edges are lightly golden.
• Prepare the chocolate filling by heating 150ml of heavy whipping cream until simmering, then stir in 150g of milk chocolate chips until smooth.
• Once cooled, spread the chocolate ganache on the cookies with holes and top with solid cookies. Dust with powdered sugar before serving.