Method

• For hazelnut praline Combine sugar and ¼ cup of water in a small saucepan and stir over medium-high heat until sugar dissolves
• Bring to the boil, brush down edges of pan using a pastry brush dipped in water, and cook until dark caramel in colour (4-5 minutes), remove from heat and stir in hazelnuts
• Pour onto a lightly oiled oven tray, cool completely, then coarsely chop and set aside
• Preheat oven to 180C
• Using an electric mixer, beat butter and sugar until pale and fluffy, add the egg and beat until smooth
• Stir in milk, vanilla, flour, cocoa flakes and baking powder and mix until smooth
• Transfer mixture to a piping bag fitted with a 1cm-diameter nozzle and pipe 1
• 5cm-diameter rounds onto baking paper-lined oven trays
• Bake until golden (12-15 minutes), cool for 2 minutes
• For the icing Combine all ingredients in a small saucepan and stir over low heat until smooth and just warm
• Add four biscuits at a time to icing and, using a fork, turn to coat, drain excess icing, then place on a wire rack over a tray, put a small piece of hazelnut praline on each and let stand until set
• Store in a single layer in an airtight container
• Biscuits will keep for up to 1 week