Pre-heat oven to 160°C. Mix together the margarine, sugar, vanilla and cinnamon. Next, incorporate the flour. Once mixture is smooth and combined, add the chocolate drops. Place mixture in the fridge to firm up for 20-30 minutes. Lightly flour a work surface and then start rolling out your biscuit dough to roughly 5mm in thickness. Using a 5.5cm/2” fluted cutter, cut 30 shapes from this dough and then with half of these use a 2.5cm/1” plain cutter to make a further 15 holes so that 15 of the biscuits start to look like rings. Lay all the shapes onto a greased baking tray and bake for 10-12 mins until golden.
Once completely cooled, start to assemble the biscuits. Using the chocolate spread, spread a thin layer on each biscuit base, placing the other half of the biscuit with the hole on top. Drizzle the completed biscuit with the white and dark chocolate and allow to set before piping or spooning more chocolate spread into the hole in the middle of the biscuit.
Finish with a hazelnut on top.
Recipe courtesy of Nigel Rumsey, Rumsey's Handmade Chocolates