Instructions: Coarsely chop the hazelnuts and chocolate and set on one side.

Cream together the butter sugar and eggs.

Fold in remaining ingredients until just evenly mixed.

Place large tablespoons of the mixture on a baking tray.

Bake on the grid shelf on the floor of the roasting ovenwith the cold plain shelf or roasting tin on the second runners above.

Cook for 10 to 13 minutes turning the tray round after the first 7 to 8 minutes to ensure even cooking.

Then transfer to the simmering ovenfor a further I S minutes until well cooked and cool on the baking tray.

Bake on the third runners of the baking ovenfor 12 to 15 minutes turning the tray round after 8 to 9 minutes.

Freshly baked biscuits are so special and delicious so keep a bag of ready to bake cookies in the freezer and avoid the temptation to nibble.

Makes 6

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