Cream 80 gms butter, 50 gms brown sugar and 110gms white sugar.

Add a large egg, 1/2 tsp vanilla and 1.5 tbsp water, mix.

Blend in 1/4-1/2 cup hazelnut spread

Whisk together 1/3 c flour, 1/2 tsp Baking Powder, 1/4 tsp salt, 140gms oats, 1 tsp orange zest, 1 tbxp sesame seeds and 120 gms toasted and chopped hazelnuts. Mix in to creamed mixture on a low speed until blended..

200C oven

this is a soft dough, use two spoons to make dessert spoon sized balls. They will spread.

Bake 8 mins then remove and put a small piece of quince paste (chocolate button, halvah, jam) pushed gently into top of biscuit.

Bake another 4-5 mins.

Sit 5 mins then remove onto rack, placing close to each other for drizzling. Melt 50gms dark chocolate and drizzle back and forth over them.

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