Method

1.To make the filling, shred the pastry and place in a pan with the butter. Fry and medium heat until it reaches a golden brown colour. Meanwhile, melt the hazelnut crème in a
microwave and combine with the veg oil. Add the browned pastry and fully incorporate.

2.Divide the pastry into 12 portions, placing them on a piece of baking paper and freeze until set.

3.Meanwhile make the cookie. Being by melting the butter in a saucepan and allow to sizzle and go to a golden colour. Remove from heat, when the sizzling noise stops and allow to cool slightly. Once cooled, pour into a large mixing bowl, combine with sugars until pale.

4.Add the egg and yolk and whisk until pale and lighter in consistency. Add flour, bicarb and salt and fold until nearly combine. Add in the chocolate and combine fully.

5.Divide the cookie dough into 12 even balls. To fill the cookie, make a cavity in the cookie dough and place the frozen hazelnut pastry inside and encase with the cookie dough, rolling into a ball. Repeat this until all cookies are
assembled.

6.Place the cookies into the fridge for 30-60mins.

7.Pre-heat oven to 160C. Place the cookies onto a lined trey, leaving enough space for them to spread without touching each other. Bake for 15-18mins of until golden and crisp on the edges with a slight wobble in the middle.

8.Remove from the oven and allow to sit on the trey for 5mins before placing on a rack to cool fully.