Hazelnut Crackle Cookies
Heat the oven to 170°C (150° fan) 325°F gas 3. Line 2 baking trays with non-stick baking paper.
Beat the butter and sugar in a mixing bowl until light and fluffy.
Beat in the eggs separately. Stir in the flour, hazelnuts, baking powder, cocoa powder and cinnamon and mix alternately with the milk into the egg mixture.
Mix the icing sugar with the lemon juice and enough water to give a thin coating consistency.
Put tablespoons of the mixture on the baking trays and spread thinly with the lemon coating. Sprinkle with the hazelnuts.
Bake for 10-12 minutes. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.