Pumpkin and Praline Cheesecake Dip with Ginger Digestive Biscuits

Ingredients

• 50g hazelnut nuts, roughly chopped
• 100g Siúcra caster sugar
• 200g whole-wheat flour
• 50g plain flour
• 1 tsp baking flour
• ½ ground ginger
• 80g Siúcra light golden brown
• 100g chilled butter
• 50ml milk
• 100g pureed pumpkin (steam to cook first, then puree in blender)
• 3 tbsp Siúcra icing sugar
• 120g mascarpone
• 100ml cream
• 1 orange, zest and juice
• Melted chocolate