Nutella Biscoff Cookie Bars

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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!

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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!

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Nutella Cookies stuffed with Biscoff Spread!

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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.

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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.

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Nutella and Hazelnut Cookies stuffed with Biscoff Spread

Ingredients

230g Nutella

70g Plain flour

1 egg

1 teaspoon vanilla extract or vanilla bean paste

1 tablespoon milk

40g chopped hazelnuts

6-8 tablespoons Biscoff

Method

  • 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.
  • Enjoy!Image

 

Mini Doughnuts!

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I have a new mini doughnut mould! What fun I’m having with it as well. This recipe is a little too easy and uses ingredients that I generally have around the house so it’s going to prove far too easy to make them all the time and create lots of different variations.

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Bite-sized bits of baked goodness; who could resist fresh, warm, home-made mini doughnuts? Not me, that’s for sure. Every time I passed the plate, another doughnut disappeared. I made the same basic batch of doughnuts but then dipped some in a mixture of cinnamon and sugar and dipped one side of the left over doughnuts in melted nutella.

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I have to say, the nutella version was my favourite and they were gone within the hour. The rich, hazelnut spread worked perfectly with the subtle vanilla taste of the doughnut and I couldn’t resist.

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I used the basic recipe for the doughnuts from the Lakeland website here

The recipe offers the choice of using olive oil or melted butter and I tried both. There were advantages and disadvantages to both versions I think. If you don’t have much time, use olive oil because it’s incredibly quick and easy. If you have more time, tried the melted butter version as I think it gave slightly more flavour to the base doughnut. However, if you choose the melted butter version, be careful when adding it to the milk and egg because the difference in temperature can curdle the milk and egg. To avoid curdling, you need to get all of the ingredients to the same temperature. I did this by letting the butter cool slightly after melting and by warming the milk and egg mixture slightly in the microwave. If you can use butter though, DO! I felt the doughnut really benefited from butter but frankly, what doesn’t benefit from having more butter?

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I’ve never really been a fan of the new silicone craze but I may be a convert after using this excellent doughnut mould. The silicone made it so easy to clean, grease and remove the doughnuts but they also kept their shape very well, which is the problem I usually have with silicone moulds. For £5, it was definitely worth the investment and I will soon be trying out plenty of new combinations and variations of doughnuts so watch out for them!

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Back to baking, baring cookies!

I’ll open with an apology; I haven’t been able to blog for so long and I’ve really been missing it but I have a legitimate excuse, I promise! I’ve just completed my University degree AND moved house! I know, what a brilliant idea to do both at once. The last few months were pretty hard work and rather hectic and I’ve spent the last few weeks in America so haven’t been able to blog then either. The good news is that I’m home now and I got a First for my degree so I’m a rather happy bunny and baker. Anyway, back to baking!

I decided that you all needed a rather…tempting recipe for me to return with and so I invented something especially for all of my lovely readers. It’s got nutella, it’s got oreos and oh yes, it’s stuffed with milk duds. Who could resist?

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Tempting? I think so. They ended up with a rich vanilla flavour with sudden blasts of nutella and a random crunch of oreo. I stuffed one milk dud into the middle of each cookie so that the caramel would melt inside the biscuit and it resulted in a stringy, gooey mess but with a silky texture and golden caramel flavour.

These cookies were perfect warm and fresh from the oven with a glass of cold milk.

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I brought a box of milk duds back from America because they’re about a quarter of the price over there but I wasn’t quite sure what to do with them without eating the whole box and breaking my teeth in the process. “Why not stuff them in cookies?” the rather hungry baker thought, and as you all know, a hungry baker is not a good idea because they produce the most ridiculous but delicious recipes. The hunger did not subside however and the milk dud stuffing became a reality.

As if milk dud stuffed chocolate chip cookies wouldn’t have been enough, I decided to add nutella and broken oreos into the mix as well.

You may recall me being giving some vanilla bean paste for Christmas and as of yet, I haven’t found a way to use it. I decided to try substituting my usual use of vanilla extract for the same amount of vanilla bean paste to see if it gave a more intense taste but if you don’t have any vanilla bean paste available then extract is absolutely fine. I do think it added a more intense and genuine flavour to the cookies though and if nothing else, it smelt divine whilst baking. If you can’t find milk duds either, you could try using toffee poppets or perhaps rolos.

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Nutella, Oreo and Milk Dud Cookies

Ingredients:

115g butter

50g caster sugar

110g soft brown sugar

1 egg (beaten)

1 teaspoon vanilla bean paste (or vanilla extract)

150g chocolate chips

1 tablespoon Nutella

4 broken Oreos

155g plain flour

Pinch of baking powder

8-12 Milk Duds (or toffee poppets or rolos)

Method:

  • Preheat the oven to 185C (170C for fan assisted ovens) and line a large baking tray with greaseproof paper (you may need two).
  • Cream the butter and sugars together until completely incorporated, light and fluffy.
  • Add the beaten egg and vanilla and mix well (the paste requires more mixing).
  • Add the chocolate chips, nutella and oreos and mix well to ensure that these ingredients are equally distributed throughout the mixture.
  • Mix in the flour and baking powder until there is no residue left on the side of the bowl.
  • Roll an amount into a ball and place on the baking tray. Make sure that you leave plenty of space in between each ball because these spread enormously.
  • Place in the oven and bake for around 10-12 minutes; they will still look soft and gooey but they will harden as they cool and who doesn’t like a gooey cookie? If you leave them in for too long, the edges will burn or at least go crispy. Once they are out of the oven, leave them to harden slightly on the tray and then transfer them to a cooling rack if there are any left after you try them warm!