1 tablespoon instant coffee granules
125g unsalted butter, chopped, at room temperature
¾ cup brown sugar, firmly packed
2 teaspoons vanilla extract
½ cup sweetened condensed milk
1 2/3 cups plain flour
½ teaspoon bicarbonate of soda
¾ cup hazelnuts (170g), coarsely chopped
180g block white cooking chocolate, coarsely chopped
Line two large oven trays with baking paper.
Dissolve coffee in 1 tablespoon hot water in a small bowl. Cool.
Beat butter, sugar and vanilla in the small bowl of an electric mixer until pale and creamy. Add condensed milk, egg and coffee mixture. Beat until just combined. Transfer to a large bowl.
Stir in combined sifted flour and soda until combined. Stir in hazelnuts and 120g of the chocolate.
Drop heaped tablespoons of mixture, about 6cm apart, onto prepared trays. Flatten slightly with fingertips.
Cook in a moderately slow oven (160C) for about 18 minutes, swapping trays after 10 minutes, or until golden. Remove. Stand on trays for 5 minutes. Transfer biscuits to a wire rack to cool completely.
Melt remaining chocolate in a heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Remove bowl.
Using a teaspoon, drizzle chocolate over biscuits. Stand until set.
TIP! Try replacing white chocolate with milk or dark chocolate. Biscuits can be made up to five days ahead. Store in an airtight container.