Hazelnut and chocolate semperit

1. Mix SCS salted pure creamery butter and icing sugar until fluffy. Then add in the egg yolk and vanilla essence.

2. Combine with flour, ground hazelnut, cornflour and custard powder. Knead into a dough.

3. Place the dough into a pastry bag and pipe a 4cm strips.

4. Bake at 160°C for 15 minutes or until cooked.

Photo credit and recipe courtesy of: SCS