Chocolate and hazelnut biscuits
Swap hazelnuts for almonds for a cheaper alternative.
- Makes 40
- More than 1 hour
- Using an electric mixer, cream butter and icing sugar together until light and creamy.
- Add eggs, one at a time, mixing until fully incorporated before adding the next one.
- Add vanilla paste or essence and mix well.
- Add flour, 100g dark chocolate, and hazelnuts and mix to create a solid dough. (Take care not to overmix.)
- Divide dough into two equal portions.
- Place a sheet of baking paper on a work surface and roll each portion of dough into a 30cm-long log (it should be 4-5cm in diameter).
- Wrap in clingfilm and chill in the fridge for a few hours or overnight. (Freeze logs if not baking immediately, and use as needed.)
- Preheat oven to 180°C.
- Line two baking trays with baking paper.
- Slice logs into 7-8mm thick discs.
- Place biscuits on prepared baking trays, leaving a 2cm gap between the biscuits.
- Bake for 6 minutes, then rotate baking trays and bake for a further 6 minutes, or until golden around the edges and firm in the centre.
- Melt remaining chocolate over a double boiler and stir until smooth.
- Place biscuits on a wire rack.
- Drizzle chocolate over the biscuits in swirls and allow to set.
- Serve immediately or store unglazed biscuits in an airtight container for 1-2 weeks.