Ingredients

• 2 cups all-purpose flour
• ½ tsp baking soda, ½ tsp salt
• 125g unsalted butter, softened
• 4 ripe bananas, 1 egg, 1 egg yolk
• ¼ cup Mayvers Hazlenut & Cacao Spread (discontinued: use Mayver’s Peanut and Cacao Spread)
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 ½ cups hazelnuts roughly chopped
• ½ cup sugar-free choc chips

Method

1. Preheat the oven to 180°C. Line baking pan with parchment paper or silicone baking mat. In a bowl, whisk together the flour, baking soda, and salt. Set aside.
2. Place butter in the bowl of a stand mixer fitted with the paddle attachment. Cream the butter until light. Add the egg, egg yolk, and both extracts and beat until incorporated.
3. Add the flour mixture gradually and mix just until the dough is incorporated. Stir in the banana, Hazelnut & Cacao Spread, choc-chips and hazelnuts. Transfer dough into an airtight container and refrigerate for several hours or chill overnight for best results.
4. Roll the dough into balls and press down slightly on the dough. Place biscuit sheet with the formed dough balls back in the refrigerator for about 30 minutes to prevent the biscuits from spreading too thin. Bake for 12-14 minutes or until the edges start to turn golden brown. Let biscuits cool completely
   on the baking sheet.