Hazelnut Half-moon biscuits

Haselnusskekse

Makes 40 biscuits 

INGREDIENTS

• 200g plain flour
• 180g soft butter
  • Madi’s tip! Chop butter roughly first so it doesn’t take as long to knead
• 800g Sugar
• 100g Hazelnut meal
• 50g dark chocolate grated

METHOD

• Pre heat oven to 160C
• Place flour in a pile on the bench, add all other ingredients on top of flour and knead into dough.
  • Madi’s tip! Put some extra flour on the side to use if dough gets too sticky when kneading dough.
• With the ball of dough, wrap in cling wrap and put in the fridge for 1 hour (60 mins)
• Prepare tray with baking paper
• By hand, roll dough into thin long sausages (about 1cm thick)
  • Madi’s Tip! Only roll a handful of dough at a time and keep the rest in the fridge otherwise the dough can get dry and crumbly. Work quickly with the dough.
• Cut the long sausage of dough into 7cm pieces.
• Curve each finger into a half moon shape 

• Get the next handful of dough from the fridge and repeat the process.
• Turn oven down to 150C and bake bicuits for 20 mins
• Once done let them cool down completely before sprinkling with icing sugar.

• To Store biscuits: Madi says its best to store in a tin with paper