This is a sophisticated biscuit for grown-ups. The thins are lovely as they are but you can take it to the next level by sandwiching them with a hazelnut chocolate ganache! This is from Biscuit by Miranda Gore Browne (Ebury Press, 2012).

Makes 32 singles or 16 sandwich cookies
110g butter or non-dairy spread, softened
55g soft brown sugar
170g flour (I used wholemeal and white spelt)
120g hazelnuts, toasted and ground

Chocolate hazelnut ganache
150ml coconut cream
150g dark chocolate, broken into pieces
100g hazelnuts, toasted and roughly chopped

Cream butter and sugar then add the flour and all but 1 tbsp hazelnuts. Mix well until a dough forms. Wrap and chill in fridge for 30 min.
Preheat oven to 160C. Line 2 baking trays with baking paper. Roll out dough in between 2 sheets of baking paper to around 3-4mm thick. Cut into 4-6cm rounds with a cookie cutter and place onto your baking sheets leaving 3cm space in between.
Sprinkle with the remaining hazelnuts and press down gently. Bake for 12-15 min until golden brown. Leave on the tray for 10 min then transfer to a wire rack to cool completely.
To make the ganache heat the coconut cream in a saucepan over a low heat until just simmering. Take off heat and stir in chocolate and hazelnuts. Leave to cool until thick and spreadable.
The ganache softens the biscuits so do the spreading just before serving.