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Chocolate-Dipped Hazelnut Crescents

Image of Chocolate-Dipped Hazelnut Crescents

275g/10oz/2 cups plain four
Pinch of salt
225g/8oz/1 cup unsalted butter, softened
75g/3oz/6 tbsp caster sugar
15ml/1 tbsp hazelnut flavoured liqueur or water
5ml/1 tsp vanilla essence
75g/3oz plain chocolate, chopped into small pieces
50g/2oz/ cup hazelnuts, toasted and finely chopped
Icing sugar, for dusting
350g/12oz plain chocolate, melted, for dipping


Makes: 35


1. Preheat oven to 160°C/325°F/Gas 3. Grease two large baking sheets. Sift the flour and salt into a bowl. In a separate bowl, beat the butter until creamy. Add the sugar and beat until fluffy, then beat in the hazelnut liqueur or water and the vanilla essence. Gently stir in the flour mixture, then the chocolate and hazelnuts.

2. With floured hands, shape the dough into 5 x 1 cm/2 x ½ in crescent shapes. Place on the baking sheets, 5 cm/2 in apart. Bake for 20-25 minutes until the edges are set and the biscuits slightly golden. Remove the biscuits from the oven and cool on the baking sheets for 10 minutes, then transfer the biscuits to wire racks to cool completely.

3. Have the melted chocolate ready in a small bowl. Dust the biscuits lightly with icing sugar. Using a pair of kitchen tongs or your fingers, dip half of each crescent into the melted chocolate. Place the crescents on a non-stick baking sheet until the chocolate has set.

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