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Nutella Cookies

by Martha Swift from Primrose Bakery Everyday

These easy Nutella-filled cookies are best eaten slightly warm, with the gooey filling oozing out. This simple recipes is a must for chocolate-lovers of any age.

From the book

Introduction

Nutella has acquired many devoted followers since it first came on to the market in Italy in the 1960s, and this chocolate hazelnut spread is now popular the world over. These simple cookies are quite a recent addition to our range and our customers certainly seem to love them.

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Ingredients

140g unsalted butter
140g soft brown sugar
140g Nutella, plus 10 tsp for the filling
185g plain flour
25g cocoa powder
1 large egg

Method

Preheat the oven to 180°C/160°C (fan)/ 350°F/gas mark 4. Lightly grease a baking tray and line with parchment paper.

In a bowl, cream the butter, sugar and the 140g of Nutella together until smooth, using an electric hand mixer. Beat in the flour and cocoa powder. Add the egg and beat again until a dough starts to form.

Leave to chill in the fridge for 20 minutes.

Divide the dough into 20 even-sized pieces. Roll each piece into a ball, then flatten into a disc shape with the palm of your hand and place on the lined baking tray. Put 1 tsp of Nutella in the middle of the disc and cover with another disc. Then gently press down on the edges to ensure that it is completely sealed. Continue like this until all of the discs have been used. Don't overcrowd the baking tray; leave enough space betwee each 'sandwich' to allow them to spread during baking.

Bake for 12-15 minutes, or until the cookie sandwiches are firm around the edges and set in the middle.

These cookies are best eaten still slightly warm, perhaps with a glass of milk on the side. Any uneaten cookies can be stored in an airtight container for a few days. 

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From the book: Primrose Bakery Everyday

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