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