So…biscoff… a spread made of biscuits? Who knew? Well, I didn’t know about this magnificent treat until a few weeks ago and I definitely didn’t think I’d be able to find any in England but low and behold, on the bottom shelf at my supermarket, there it was! Imagine my delight! Within five seconds, my brain was buzzing with the possibilities of what I could bake with it and a jar was already in my basket.
I toyed with ideas for a few days but then the urge became too much and I gave in… not only to biscoff but to Nutella… I completely experimented making these cookies but they really were delicious. The edges were chewy but the biscoff stuffing made the entire centre gooey and fudgy. The chopped hazelnuts gave a different texture to the cookie and they were very addictive. A very easy bake with brilliant results.
Nutella and Hazelnut Cookies stuffed with Biscoff Spread
70g Plain flour
1 teaspoon vanilla extract or vanilla bean paste
1 tablespoon milk
40g chopped hazelnuts
6-8 tablespoons Biscoff
- Grease a large baking sheet.
- Place the Nutella, flour, egg, milk and vanilla extract or paste into a bowl and mix until all of the ingredients are incorporated.
- Fold in the hazelnuts.
- Place 1/2 tablespoon measures of the mixture onto the baking sheet, well spaced apart and shape into round cookies. The amount of mixture should make between six and eight cookies. Flatten each cookie slightly.
- Place 1 teaspoon of Biscoff spread in the middle of each cookie.
- Place another 1/2 tablespoon measure of the cookie mixture on top and seal the edges slightly.
- Bake in a preheated oven at 180C for around 10 minutes but watch the cookies carefully as the edges can burn easily.
- Take out of the oven and cool for 5 minutes before leaving to cool on a wire rack.