Total Time: 1 hour

Ingredients

• 150 grams hazelnuts (you can use any nuts)

• 210 grams firmly packed light brown sugar

• 230 grams all-purpose flour

• 30 grams cocoa powder

• 1 tablespoon instant espresso powder

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 3 large eggs

• 1 1/2 teaspoons pure vanilla extract

Method

1. Heat oven to 180C/160C fan and line a large baking sheet with baking paper.

2. Whisk together the eggs and sugar until light and fluffy.

3. Sift the flour, cocoa and bicarbonate of soda into a bowl, then add the hazelnuts. Fold into the egg mix to make a soft dough.

4. Tip onto a lightly floured surface, shape into a 25cm sausage shape with lightly floured hands, then transfer to baking sheet. Flatten to a 3cm thickness, then bake for 30 mins until lightly browned on top.

5. Remove and slide onto a chopping board, then reduce the oven to 160C/140C fan/gas

6. Cut the log into 1cm thick slices and return to the baking sheet, cut-sides up. Bake for 10-15 mins until crisp, then cool on a wire rack.

Will keep in a tin for 3 weeks.

Enjoy!