CHOCOLATE, HAZELNUT AND COFFEE BISCOTTI

1 Preheat the oven to 180 degrees or 160 fan. Line a baking tray with parchment paper.

2 In a large bowl, mix the flour, cocoa powder, salt and sugar together. In a separate bowl, whisk the eggs, coffee extract and vanilla together. Pour the wet ingredients into the dry and mix until just combined.

3 Add the chopped hazelnuts and continue to mix until they are evenly dispersed through the dough. Turn the dough out onto the prepared tray and shape into a log, about 5cm in diameter and 20cm long.

4 Bake for 30 minutes, remove and cool completely before slicing into ½cm slices. Arrange the slices cut side down on the tray and bake again for another 10 minutes, turning over halfway, until crisp. Leave to cool on the tray.

CRACKLE COOKIES

1 Preheat the oven to 190 degrees or 170fan. Line two baking trays with parchment paper.

2 In a large bowl, sift the cocoa powder, salt and flour together and sprinkle in the sugar. In a separate bowl, whisk the oil and egg together, then add to the dry ingredients and mix together until a dough forms.

3 Put the icing sugar into a bowl. Spoon the mix into teaspoon-sized balls and roll the balls in the icing sugar. Arrange on the trays leaving a few centimetres between each cookie and bake for 12-14 minutes. Cool before serving.

SALTED BUTTERSCOTCH SHORTBREADS

1 Preheat the oven to 180 degrees or 160 fan. Line two baking trays with parchment paper.

2 Rub the flour, butter and salt together in a large bowl until the mix resembles fine breadcrumbs. Add the sugar, vanilla extract, milk and chopped toffee pieces and mix until the dough just comes together.

3 Chill the dough for 30 minutes.

4 Divide the shortbread into 20 pieces, each weighing about 25g, and roll into balls. Arrange on the trays, flattening slightly. Bake for 15-20 minutes. If the biscuits spread out quite a lot, use a 5cm round cutter to cut the biscuits into perfect rounds once they come out of the oven. Leave to cool before serving.