Wow! Work’s been ridiculously hectic recently; I haven’t had a day off in three weeks and that means that I haven’t been able to tell all of you lovely people about these gorgeous nutella cookie bars that I made a few days ago! I always have half a tin of condensed milk left after I make a batch of flapjacks and I never know what to make with them. Thank goodness for this recipe!
I have been eying this recipe for a while now but not had an excuse to try it out yet but this was the perfect reason and I even decided to swirl some biscoff in as well as bits of nutella. The bars were quite crispy and crunchy but the very middle was softer. The combination of nutella and biscoff is fantastic as sometimes you get an intense kick of nutella but sometimes, it’s of biscoff! It added to the variety of each bite and these were completely addictive warm and dipped in cold milk. I used the recipe over at Butter Baking here but I added nutella and biscoff, rather than just nutella. Delicious!
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.