Hazelnut Half-moon Biscuits

Hazelnut Half-moon biscuits


Makes 40 biscuits 



  • 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



  • 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