– 150g caster sugar
– 225g butter
– 1 egg yolk
– 280g plain flour
– 75g chocolate chips
– 75g hazelnuts
– Ferrero Roche
– Milk chocolate
– Candy eyes
First, cream together the butter and sugar.
Then fold in the egg yolk.
Add in chocolate chips and hazelnuts.
And then the flour to finish the dough.
Knead until the cookie dough is formed.
Split the dough into balls for baking. Bake for 10 minutes at 180 degrees Celsius.
When they’re half-baked, spoon in a dent. Bake for a further 10 minutes.
Then stick the Ferrero Roche (with candy eyes) onto the cookie with melted milk chocolate.
Pipe the ‘legs’ on to the cookies and allow to set.