Ingredients:

• 110 g – Plain Flour
• 75 g – Butter ( cold)
• 2 tsp – Nigella seeds ( powdered)
• 75 g – Sugar
• For the filling:
• 3 tbsp – Chocolate hazelnut spread ( it might vary).

Method:

1. Preheat the oven to 160 degree Celsius.
2. Sift the flour in a large bowl. Now cut the butter into cubes and add to the flour.
3. Knead into a coarse dough.
4. Add the coarsely powdered nigella seeds to the flour mixture and mix well.
5. Now add the sugar, and knead until it forms a dough.
6. Roll out the dough between two sheets of baking paper; cut the cookies with a cookie cutter.
7. Now place them in a baking sheet lined with baking parchment paper.
8. Bake in the preheated oven for 15 to 20 minutes.
9. Then leave it in the wire rack to cool.
10. Sandwich the biscuits with chocolate hazelnut spread with a piping bag.
11. Serve with tea.

Recipe courtesy of Ayeesha Riaz