Preparation
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1.
In a deeper bowl combine flour, butter and caster sugar. Mix using electric food mixer until it becomes crumbly.
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2.
Add egg yolk, milk and mix.
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3.
Place dough on floured surface and knead to completely combine. Roll into a ball shape, put on plate, cover with cling wrap and place in refrigerator, for at least one hour.
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4.
Sprinkle some flour on bench (to prevent the dough from sticking) and roll out dough into 30x20cm.
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5.
Spread with Lino hazelnut spread, sprinkle with hazelnuts and roll to close.
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6.
Wrap roll in either cling wrap or baking paper and place in the refrigerator for an hour.
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7.
Preheat oven to 180°C.
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8.
Remove roll from cling wrap or baking paper and slice, approx. 1 cm thickness.
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9.
Place on baking tray and bake for 15 minutes.
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10.
Remove from oven and sprinkle with caster sugar. Let stand for about 15-20 minutes and slice.
Serving
Serves well with a hot beverage.
Tip
If storing in container, ensure biscuits cool down completely before closing, which will prevent them from absorbing the moisture.
