Chocolate & Hazelnut Drop Biscuit
Makes 24 biscuits
Kids love this biscuit. It is quite sweet but perfect for afterschool snack.
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
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.
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.