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  • 250 g (8 oz) plain flour
  • 25 g (1 oz) cocoa powder
  • 250 g (8 oz) chilled unsalted butter, diced
  • 140 g (4½ oz) icing sugar
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 125 g (4 oz) white chocolate, broken into pieces
  • 75 g (3 oz) plain dark chocolate, in a block
  • 75 g (3 oz) unblanched hazelnuts, roughly chopped
  • crystallized rose petals

Put the flour, cocoa powder and butter in a bowl and rub in with the fingertips until the mixture resembles fine breadcrumbs. Add the sugar, egg yolks and vanilla extract and mix to a smooth dough. Wrap and chill for at least 30 minutes before using.

Roll out the dough on a lightly floured surface, then cut out rounds using an 8.5 cm (3¾ inch) round biscuit cutter. Use a 3 cm (1¼ inch) round cutter to cut out the centres to make rings. Place on greased baking sheets, spaced slightly apart, and re-roll the trimmings to make extras. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes or until beginning to darken around the edges. Cool on a wire rack.

Melt the white chocolate in a heatproof bowl over a pan of gently simmering water. Using a potato peeler, pare off curls from the plain dark chocolate.

Drizzle a little white chocolate over each cookie and scatter with some hazelnuts, rose petals and dark chocolate curls. Leave in a cool place to set for about 1 hour before using. They will keep, in an airtight container in a cool place, for a few days.

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