Makes: 80, Calories: 48

Ingredients:

• 250g plain flour.  941
• 50g ground hazelnuts
• 50g natural cocoa powder.  193
• ½ tsp fine coffee powder
• 2 tsp vanilla essence.  34
• 1 tsp ground cinnamon (optional)
• 2 tsp baking powder.  14
• 250g golden caster sugar.  1000
• 50g caster sugar.  200
• 3 eggs, beaten.  225
• 100g roasted, chopped hazelnuts.  701
• 75g milk choc chips TtD.  422
• 25g dark choc chips TtD.  134

Method:

1. Preheat oven to 160°C Fan/Gas Mark 4.
2. Line 2 large baking trays with parchment.
3. In large mixing bowl; Stir all ingredients together until clumpy.
4. Knead lightly and divide into 4 pieces.
5. Roll into 30cm sausages. Put 2 per tray.
6. Bake for 25-30 mins until firm but pale.
7. Transfer to rack. Turn oven to 120°C Fan.
8. Cut into 1cm diagonal pieces with bread knife, lay flat on trays. Bake for 15 mins.
9. Turn over and bake for 15 mins more.
10. Cool completely on wire rack. Store in airtight tin. (Good for 2-3 weeks)

Calories = 3864

• 3864 / 80 = 48