Chocolate topped cookies
2 ounces golden caster sugar
2 ounces ground hazelnuts
2 ounces self raising flour
2 ounces butter
2 ounces fine oatmeal
125 gm good chocolate (70% cocoa content or higher)
Mix the sugar, butter and ground hazelnuts until creamy. Can't mix enough at this stage.
Add the oatmeal and flour and a small amount of water (half a tablespoon) and the mixture will turn into dough.
Form the dough into a cylinder, put in the fridge .
Take out and cut into 12 discs. Place on baking parchment on trays, put back in the fridge.
Cook for 13 minutes at 175 °C
Take out of oven, allow to set on cooling trays, peel off baking parchment, flip over, and put a square of chocolate on each biscuit.
Having turned the oven off when baking was finished, the biscuits can now be put back in the cooling oven just long enough to melt the chocolate, which can then be spread out.
Instead of ground hazelnuts you can use ground almond. Ground hazelnuts can be made by putting blanched hazelnuts in a food processor.