In a large bowl, mix the flour, salt and sugar, then rub in the butter until you have a breadcrumb texture and the butter disappears.

Pour in the oil and one tablespoon of water, then mix quickly to make a dough. Knead until smooth, then cover with a damp cloth and put in the fridge to rest for about an hour, or until firm.

Divide the dough into nine equal balls.

To make the filling, heat the sugar in a dry pan until it caramelises, then add the butter and cream.

Once it’s bubbling, add the chocolate, then take the pan off the heat and stir until melted. Whisk in the cocoa powder, salt and chopped nuts, then leave to cool.

Scoop out nine small balls of the cooled chocolate spread (about one tablespoon each), arrange these on a baking sheet lined with greaseproof paper and freeze for about 30 minutes – this will make it easier to wrap the dough around them later. Make sure they aren’t rock solid, though, so you can still shape the biscuits.

Take one dough ball and press it flat in the palm of your hand. Put a frozen chocolate ball in the middle and quickly bring the edges up and over to seal.

Carefully fold the dough around the chocolate balls, sealing them well and making sure there are no holes or gaps. Once sealed, use your palms gently to press the dough into a thick disc. Repeat with the remaining dough and chocolate balls.

Arrange the bombas seam side down on a baking sheet lined with greaseproof paper, then freeze for at least two hours or overnight.

Heat the oven to 180C (160C fan)/350F/gas 4 and bake the bompas from frozen for 18-20 minutes, until they are lightly golden brown.

Leave to cool for half an hour, then dust with icing sugar and serve. Leftovers will keep in an airtight tin for up to three days.