Return the tray to the oven, drop the temperature to 110°C (230°F)
and bake for another 30 minutes to crisp further, then cool on the tray
before the next step. The baked cookies can be stored in an airtight
container at room temperature for up to a week.

When ready to assemble, start the frosting. Melt the chocolate in the
microwave or on a double boiler until just melted – not too hot. Weigh
the remaining filling ingredients into the bowl of an electric stand
mixer and add the melted chocolate on top. Beat on speed 4 (below
medium) for 8 minutes until the frosting looks like fluffy chocolate
mousse. Stop and scrape down the bowl two or three times.

Heat can be the enemy, so if the frosting looks too slack, chill the bowl and
frosting for 30 minutes, then re-beat.

Scrape the frosting into a piping (icing) bag and snip the tip (no nozzle
required). Place nine cookie tiles bottom side up on a shallow tray
lined with paper towel so the cookies won’t slip while piping. Keeping
the piping bag close to the cookie, pipe an outline that hangs just over
the cookie side. Then ‘colour in’ the outline with more icing – not too
thick. Sandwich a second cookie tile on top, bottom side down. Press
together lightly and swipe away any excess, oozy icing from the sides
with your finger.

Continue until all the tiles have been used, then chill the filled cookies
for at least 30 minutes before dipping. While they chill, prepare the
chocolate dip by heating the chocolates together with the coconut
oil in a small bowl over a pan of gently simmering water until almost
melted. Stir occasionally. Remove from the heat to finish melting.

Aim for the sweet spot (30°C/85°F) of warm and melted enough to be runny
but cool enough not to melt the inner frosting. Choose a small, deep bowl,
rather than wide and shallow, to make a deep pond in which to dip.

Set up a dipping station, starting from the left, with the chilled filled
cookies, the melted chocolate, a cooling rack over a sheet of plastic
wrap and a tray lined with a sheet of plastic wrap. Keep the saucepan
of water over a low heat on the stove in case the chocolate dip cools
and you need to re-warm it slightly.

Working with one naked glim glam at a time, plunge them into the
chocolate with your fingers, give them a shake, then place on the rack
to drain. Let them drain for 10 seconds, then lift off the rack with an
offset spatula and place on the lined tray.

Letting the excess chocolate drain away means the glim glams won’t get
a pronounced ‘foot’ on them.

continued …