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.

Free From Artificial Colours, Free From Artificial Flavours, Free From Artificial Preservatives, Free From Artificial Sweeteners, Free From Genetically Modified Ingredients. To assemble the tart, scatter a third of the praline over the chilled base, then pour over the ganache filling. Gently tap the tart on the work surface to release any bubbles and tip the tart case to fill to the edges, if necessary. Chill for 1-2 hours until set.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. With all the leading British baby formula and ready to feed milk for export worldwide from Hipp, Aptamil, SMA and Cow and Gate. 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. Plain flour - (All-purpose) flour in just the right quantity helps to provide structure to the cookie without turning it cakey!

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. Baking powder and baking soda - just the right amount to help the rise and chewiness of the cookie. In a large mixing bowl, mix together the butter and sugars together until combined. Add the vanilla and egg and combine. 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. 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.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. 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.

Salt - Imperative in sweet baked goods as it balances the sweetness but also brings out the flavour of the chocolate. Any basic all purpose gluten free flour blend will work. I often like using my own homemade gluten free flour blendwhen I have it ready to go but I will often use whatever generic brand is available ( like this one) at my local grocery store. Just make sure you’re using something that is a blendof flours.After you’ve roasted and left the nuts to cool slightly, transfer them to a blender and blend or pulse until you get a soft, sandy-looking flour. A few large chunks of hazelnuts left intact is fine. The Dough