1Preheat the oven to 180°C (360°F) Fan. Add almond flour, rice flour, syrup and milk to a small mixing bowl.

2Mix to combine until dough-like.

3Split into 8 portions, roll each into a ball and add to a baking tray lined with baking paper.

4Flatten into disks using your fingers. Use your thumb to create a deeper well in the middle of each (for the filling).

5Bake in the middle of the oven for 10 minutes.

6Allow to cool for ~ 5 minutes. Transfer to a serving plate.

7Spoon ⅛ of the almond or peanut butter in the middle of each ~ 4 g per cookie. Place in the freezer for 10 minutes.

8In the meantime, melt the chocolate. Place the cooking chocolate into a small saucepan. Fill a medium-sized saucepan with water and bring it to a boil. Place the small saucepan over the water. Stir the chocolate using a small spatula until it melts.

9Take the cookies out of the freezer. Pour the chocolate over each one until it covers the tops completely. Use a spoon or a spatula to pour the chocolate then spread it to make it even, if necessary.

10Return to the freezer for another 10-15 minutes - or until the chocolate solidifies again.