Fudgey Chocolate Hazelnut Biscuits

These really remind me of a cross between a Ferrero Rocher and a chocolate brownie, but in a biscuit. I think the only problem with making such a biscuit is that once you've eaten one, you really want another. They are super good eaten warm, when they are still all soft and gooey or eaten with some red berries! I saw this recipe first on Nigel Slaters 'Simple Suppers' and they looked divine but the recipe states that it only makes nine large biscuits. I'm not sure of his idea of large but mine made 14 very very big chunky biscuits (4 inches across large!). However i am very pleased they made extra because they were eaten very quickly indeed!

Ingredients:

200g dark chocolate (70% coco solids or more)

75g butter

225g light muscovado sugar

2 large eggs

teaspoon vanilla extract

60g hazelnuts

150g self-raising flour

Method:

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!