Heat oven to 180C/160C fan/gas 4
and line a large baking sheet with baking
paper. Whisk together the eggs and sugar
until light and fluffy. Sift the flour and
bicarbonate of soda into a bowl, then add
the orange zest, hazelnuts and chocolate
chips. Fold into the egg mix
to make a soft dough. Tip onto a lightly
floured surface, shape into a 25cm
sausage shape with lightly floured hands,
then transfer to baking sheet. Flatten to
a 3cm thickness, then bake for 30 mins
until lightly browned on top.
Remove and slide onto a chopping
board, then reduce the oven to
160C/140C fan/gas 3. Cut the log into
1cm thick slices and return to the baking
sheet, cut-sides up. Bake for 10-15 mins
until crisp, then cool on a wire rack.
Will keep in a tin for 3 weeks.