Nutty Choc Biscuits
ready in 2 h.
Cream together the butter and sugar until smooth, light and fluffy. Beat in the egg and vanilla extract until incorporated.
Sift in the flour, baking powder and salt and mix until a smooth dough forms. Add the hazelnuts and chocolate chips and stir again until well incorporated.
Turn the dough out a lightly floured work surface and knead for a minute or so. Roll into a long sausage shape with a diameter of roughly 5cm.
Wrap in greaseproof paper and chill for 60 minutes in the fridge.
Remove the dough from the fridge after 60 minutes and pre-heat to oven to 180°C | 350F | gas 4. Grease and line a couple of baking trays with greaseproof paper.
Use a sharp knife to cut 1cm thick discs of dough. Arrange the discs of dough on the baking trays, well spaced apart.
Bake for 15-18 minutes until golden, set but a little squidgy to the touch.
Remove from the oven and let them cool on the trays for 15-20 minutes before transferring to wire racks to finish cooling. Stack and serve once cool.