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Hazelnut and Chocolate Biscuits




Source of Recipe


AWW


List of Ingredients




60g butter
2 tablespoons caster sugar
2 tablespoons brown sugar
½ cup (75g) plain flour
1½ tablespoons rice flour
1 tablespoon cornflour
1 tablespoon milk
1½ tablespoons finely chopped toasted hazelnuts
HAZELNUT SPREAD
¼ cup (75g) chocolate hazelnut spread
30g dark cooking chocolate, melted


Recipe



Beat butter and sugars in small bowl with electric mixer until pale and fluffy. Stir in sifted flours in two batches; stir in milk and nuts.

Divide mixture in half. Knead each half until smooth; roll each half into 30cm log. Wrap logs in plastic wrap, refrigerate 1 hour or until firm.

Preheat oven to slow.

Cut logs into 8mm slices, place 3cm apart on greased oven trays. Bake about 20 minutes or until pale golden. Cool on wire rack.

Meanwhile, make hazelnut spread.

Join biscuits with a teaspoon of hazelnut spread. Serve dusted with icing sugar, if desired.

HAZELNUT SPREAD Combine spread and chocolate in a bowl; refrigerate, stirring often, until spreadable.

TIP Biscuits can be made several days ahead. Join biscuits on day of serving.