Plain flour - (All-purpose) flour in just the right quantity helps to provide structure to the cookie without turning it cakey! We also offer retail jars of sweets and boxes of bars of chocolate including all the Great British chocolates found in the UK, Cadbury and Nestle. Vanilla extract - If you don't have any, then vanilla bean paste or the seeds of a vanilla pod will do- the vanilla helps layer the flavour.

Remove the hazelnuts from the oven and leave them to cool for a few minutes then add them to a blender. Pulse the nuts until they turn into a sandy flour. Set aside. Preheat oven to 350°F/175°C. Spread the hazelnuts across a large cookie sheet. Place in the preheated oven roast for 10-12 minutes until the nuts turn a light brown.Milk chocolate chunks - I prefer to use a bar of chocolate rather than chocolate chips in my baking; the larger chocolate chunks melt into delicious milk chocolate puddles, whereas the chocolate chips maintain their shape. They taste good at any time of day. Even though I am not a great fan of Hazelnuts, what Maryland have done is incorporate a great tasting nut with quality chocolate chips and a delicious crumbly biscuit.

Salt - Imperative in sweet baked goods as it balances the sweetness but also brings out the flavour of the chocolate. To roast: Simply spread the raw nuts across a baking sheet and pop in a preheated oven (350°F/180°C) for about 10 minutes until they’re fragrant, golden and toasty.Wheat Flour ( Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Sugar, Sustainable Palm Oil, Chocolate Chips (17%) (Sugar, Cocoa Mass, Vegetable Fats (Sustainable Palm, Shea, Sal), Emulsifiers ( Soya Lecithin, E442, E476), Cocoa Butter, Flavourings), Roasted Nibbed Hazelnuts (3%), Partially Inverted Sugar Syrup, Whey or Whey Derivatives ( Milk), Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Salt, Flavourings. Lifestyle / Additives Free From Artificial Colours, Free From Artificial Flavours, Free From Artificial Preservatives, Free From Artificial Sweeteners, Free From Genetically Modified Ingredients. Heat the oven to 180°C/160°C fan/gas 4. To make the base, put the hazelnuts on a baking sheet and toast in the oven for 15 minutes or until golden, then set aside to cool. Put the biscuits and cooled nuts in a food processor with a pinch of salt and whizz to the size of breadcrumbs. With the motor running, slowly pour in the melted butter until combined. Using a metal spoon, press the mixture firmly into the prepared tin and up the sides, then chill. Scoop out balls of dough, about 1 - 1 1/2 tablespoons worth and drop onto the prepared baking sheets. Leave at least 3 inches in between the dough to leave room for spreading. If you’re using skin-on or un-blanched hazelnuts: After roasting the nuts you should notice that the skin starts to easily flake and fall off. Gently rub the nuts with a paper towel or kitchen towel and the skin should easily fall off. A few bits of skin left on the nuts here and there is absolutely fine so don’t worry if they’re being stubborn.