Pre-heat oven to 180ºC. (350F)

Add the flour and butter to a bowl and use your fingers to rub them together until it resembles fine breadcrumbs.

Add the maple syrup and mix until it forms into a dough.

Add the dough to a well floured surface and using a rolling pin, roll until the pastry is about 5mm thick.

Cut out 16 cookies, then take half of them and cut smaller shapes out of the middle. Knead, then roll out the remaining pastry and repeat until he pastry is completely used up.

Place the cookies on a baking tray and bake for 20 minutes until they are golden in colour. Remove from the oven and leave to cool fully.

To make the raspberry chia jam, wash the raspberries, then place into a small pot. Turn the heat to medium, the water from washing is enough without adding any more. When the raspberries start to break up, use a fork to mash, then remove from the heat.

Add the chia seeds, stir well, then leave to cool fully.

To serve the cookies, spoon a teaspoon of jam to the bottom cookie, then add the cut out top and press lightly down.

Store in an airtight container in the fridge for 1 week.