Chocolate & Hazelnut Drop Biscuit

Makes 24 biscuits

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Kids love this biscuit. It is quite sweet but perfect for afterschool snack.

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180g  unsalted butter, softened

32 g soft icing sugar mixture, sifted

2 tbsp unsweetened cocoa

136 g plain flour, sifted

2 tbsp finely ground hazelnut meal

40 g cornflour

1/4 cup Nutella

24 skinned hazelnuts

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METHOD:

Preheat the oven to 180°C and line 2 baking trays with baking paper.

Beat the butter and icing sugar in a bowl with an electric mixer on medium until pale and fluffy. Add the flour and cornflour, then mix for 30 seconds or until a soft dough forms.

Roll tablespoons of the mixture into balls. Place each ball onto the trays about 2cm apart and use your fingers to flatten  slightly. Create a big thumbprint in the centre of the dough to create an indentation , and then fill each with a small blob of nutella. Pop one hazelnut in the middle of the Nutella.

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Transfer the biscuits into the oven to bake for 15 minutes or until they turn light golden on the edges and the hazelnut is lightly golden.

Once baked, allow the biscuits to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.