Makes 28 Biscuits
200g Plain Flour
60g Caster Sugar
65g Toasted Hazelnuts _ chopped
50g White Chocolate – chopped
1/4 tsp Salt
Preheat Oven at 190 degrees C.
Beat butter, sugar and salt together in a bowl until creamy. Mix in remaining ingredients and work by hand to ensure all ingredients are thoroughly mixed. Squeeze mixture together until you have a mound of dough.
Cover and leave to rest in fridge for 30 minutes.
Lay dough on a piece of greaseproof paper and lay another sheet on top.
Press down by hand and roll to a 1.5 thickness with a rolling-pin.
Cut out cookie shapes and lay on a baking tray lined with more greaseproof paper. Use palate knife to move the cookies.
Once first cutting has been done, reform dough with hands and repeat rolling / cutting process until you have used all of your dough.
Bake at 190 degrees C. until golden (about 15 minutes). Sprinkle with a little caster sugar when cookies are fresh out of the oven.
Leave to cool on a rack before eating, and store in a tin.