Friday, 4 October 2013

Nutella Stuffed Cookies

Can there really be anything bad about a recipe that uses almost an entire jar of Nutella? I swear this is a recipe and not just instructions to open a jar, get a spoon and dig in. (Not that there is any harm in that of course, I might have even tried it once in a while.) But a recipe that consists mostly of Nutella? Yes please, over here!

Now we've got that clear I'm going to get straight in there and tell you that these cookies are beautiful. The phrase 'it's what is on in the inside which counts' has never been more apt because although I could've made these look prettier (indeed, I thought about it, then decided using a fluted biscuit cutter to decorate the edges was too much fading about) the beauty is quite literally on the inside. I don't know how anyone can say that Nutella isn't beautiful. Let's not even go there. 

I made these when I'd come back from uni feeling somewhat frustrated and incredibly peeved. I won't bore you with why because it involves a lot of moaning and these delicious treats are a lot more interesting. I've been planning on making these for a while, since I'd seen Kat's wonderful post on them over at the Baking Explorer which gave a whole lot more explanation than the versions I'd seen on Pinterest. A three ingredient bake and a quickly obtainable chocolate hit, with just enough Nutella left in the jar to not bother putting it back in the cupboard and because anything that comes into contact with Nutella must finish off cleaner than before said contact, well, you get the idea. A chocolatey, chewy biscuit hiding a core of soft, molten Nutella is the result. I see no reason why one or three of these wouldn't marry a scoop of sweet vanilla ice cream and produce the most gorgeous pudding as offspring. And seeing as biscuits and cookies are usually all the more attractive warm from the oven, and weddings involve lots of decoration and sprinkles....Hmmmmmm. Alright, enough. Let me tell you about the recipe.

These biscuits are of the sort that you can bake for a shorter time to get softer, gooey ones, or bake for a longer time to get firmer ones with a good balance of chew but are not too fragile to transport to uni in a backpack stuff with everything but the kitchen sink. I baked mine for 13 minutes with each 'disc' weighing 13g and each Nutella blob weighing 5g ish. (Yes, I know that's pedantic but I don't care. Chemists have to weigh things all the time and the habit sticks.) However, I'm so pleased with the flavour of the glorious ease of making these that I'm going to make softer ones the next time and maybe make them bigger so I can have one after my dinner instead of a piece of cake. Heaven help me if I have bananas needing using up at the same time because I'll be making banana ice cream to go with them!

I'm entering these into my own baking challenge, the Biscuit Barrel. The theme I've chosen this month is bookmarked recipes because I'm absolutely terrible at collecting recipes and saying I will try them one day then creating my own instead. Pinterest has a rather large portion of blame in that. As I've said, this one comes from Kat at The Baking Explorer (who in turn got it from MBakes)but obviously I couldn't resist putting my oar in so my (minor) adaption is the size. I made 18 biscuits and although I didn't use a cutter to pretty up the edges, I did do a quick press round each one with a fork.

I'm also entering these into Bookmarked Recipes over at Jacqueline's blog, Tinned Tomatoes. My theme means they are sure to be acceptable and it is always interesting to see what other bakers have been planning to make.

So here you are, easy peasey, chocolate goodness.



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Nutella Stuffed Cookies
A deliciously chocolatey chewy biscuit hiding a perfect core of Nutella. Three ingredients only!
Ingredients
  • 380g Nutella
  • 1 large egg
  • 150g plain flour
Instructions
1. Line a baking tray and set the oven to 180 C/160 C fan. Mix the egg with 280g Nutella then mix in the flour to form a dough.2. Roll half the dough into small balls, flatten to discs and place on the baking sheet - you'll probably have to bake in batches. Top each disc with a blob of Nutella then roll the rest of the dough into balls, flatten and use to top the Nutella halves. Press round the edges to seal.3. Bake for 10-18 mins depending on the size you've chosen to make the biscuits and how firm you want them. Cool on the tray for a few mins before removing to a wire rack and using the tray for a second batch if necessary.4. Share or gobble up as you wish.

6 comments:

  1. When I saw this recipe I automatically made that pursed lips expression you make when you see something totally irresistible. You know the one I mean? Can;t get enough of Nutella :-)

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    Replies
    1. Haha, I know what you mean. When I took one into uni for lunch I got the other end of the facial expression scale, you know the Homer one when he has donuts, from one of the guys =D

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  2. Replies
    1. Thank you =) They really are, I'll even say that at the risk of sounding incredibly boastful!

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  3. Oh wow, look at that one that is split open. Pure food porn! Thanks for entering it into October's Bookmarked Recipes. The roundup is now live.

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