Thursday, April 22, 2010
Caster Sugar-110 g
1 egg yolk
1 tbsp milk approximately
Chocolate hazelnut spread-110g
Hazelnut meal-2 tbsp
Process flour,sugar and butter intil mixture becomes crumbly,add the egg yolk; process with enough milk until the mixture forms a ball. Knead the dough on a floured surface until smooth and refrigerate for 1 hour.
Roll th dough between two sheets of baking paper to form 20cm by 30 cm rectangle.
Spread the dough evenly with chocolate hazelnut spread leaving the sides and sprinkle hazelnut meal on top of it. Roll the dough tightly to enclose the filling. Enclose roll in a plastic wrap;refrigerate for 30 minutes.
Preheat the oven to180 degree celsius.Grease and line two baking trays.
Remove plastic from dough ;cut roll into 1 cm slices. Place slices about 2 cm apart on trays.Bake biscuits for about 20 minutes, leave it in the tray for 5 minutes, transfer to a wire rack to cool.