METHOD

1. Preheat your oven to 200˚C/ 180˚C Fan and line baking trays with parchment paper.
2. Start by blending the roasted hazelnuts and oats in a blender until they resemble a coarse flour. 
3. Next, mix the butter and sugar together until light and fluffy using an electric mixer, for about 5 minutes. Then, add the eggs one by one, until well combined. 
4. Mix together the baking powder, the hazelnut and oat flour, salt and wholemeal (or spelt) flour together. Add the dry mixture, a teaspoon at a time to the creamed butter and sugar mixture. Don’t worry if it looks dry, it will eventually come together, no need to add any milk or water.
5. Place the dough on a floured surface, then roll out using a rolling pin to 5mm thick. Cut out the biscuits using a round cutter or a glass of about cm in diameter. Put back together the leftover dough and roll back out and cut out biscuits until all the dough has been used. 
6. Place the cut out biscuits on a baking tray, prick all over using a fork. Bake for about 11 to 13 minutes until golden brown.
7. Take out of the oven, place of a cooling rack and leave to cool fully. 
8. Finally, melt the chocolate in the microwave, and dunk half of your biscuits in. To prevent too much chocolate from coating the biscuits, shake them a bit and wipe off any excess using a spoon. Place them flat on a baking sheet and sprinkle with extra chopped hazelnuts.