2 cups spelt flour
1 tsp salt
1 tsp baking powder
2 tsp corn flour
1 tsp ground cinnamon
¼ cup plus 2 tbsp. almond milk, or any other non-dairy
¾ cup vegan butter, from a tub or stork for biscuits and pastry
1 cup soft brown sugar
¼ cup caster sugar
2 tsp vanilla extract
120g dark choc chips
80g toasted blanched hazelnuts roughly chopped
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