200g dark chocolate (70% coco solids or more)
225g light muscovado sugar
2 large eggs
teaspoon vanilla extract
150g self-raising flour
Melt the chocolate and set aside to cool slightly. Beat the sugar and butter together until creamy (it should take about a minute). Add the egg one by one and the vanilla extract, beating all the time, then add the melted chocolate. Toast the hazelnuts in a pan until golden then grind the nuts in a food procesor until it resembles fine gravel. Add the flour and nuts and mix until combined. Put big spoonfuls onto a baking sheet (it should make about 10-14) and bake at 180C for 10-11 minutes. The biscuits should be really squidgey still and have spread out. As soon as they have cooled slightly place them on a cooling rack and dust with icing sugar!