Cutter & Squidge Nutella-stuffed cookies - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Cutter & Squidge Nutella-stuffed cookies By You Magazine - October 31, 2019 Cookies are great, Nutella-stuffed cookies are even better! The addition of chopped roasted hazelnuts to the cookie mix intensifies the nutty flavour and adds an extra crunch against the soft, gooey centre. You can use the base to make other flavours, such as coconut stuffed with raspberry jam. Clare Winfield SERVES 12 PREP TIME 30 mins BAKE TIME 12 mins 250g unsalted butter, softened 175g plus 2 tablespoons caster sugar 175 g plus 2 tablespoons soft light brown sugar 2 eggs 2 teaspoons vanilla bean paste 500g plain flour 3 teaspoons fine salt 2 teaspoons baking powder 150g roughly chopped roasted hazelnuts 50g. bittersweet chocolate chips 300g hazelnut chocolate spread, such as Nutella YOU WILL NEED 2 baking sheets, lined with greaseproof baking parchment disposable piping/pastry bag 1. Preheat the oven to 200°C/fan 180°C (400°F) Gas 6. Put the butter and both sugars into a mixing bowl. Cream together at a medium speed with a hand-held electric whisk (or use the paddle attachment in a stand mixer) until light and fluffy. Add the eggs, one by one, mixing in after each addition. Mix in the vanilla bean paste. 2. Sift the flour, salt and baking powder into a separate bowl and stir in the chopped roasted hazelnuts and chocolate chips. Mix the dry ingredients into the butter, sugar and eggs to form a soft dough. Divide the dough mixture into 12 equal portions and roll into knobbly balls between your palms. 3. Put the hazelnut chocolate spread in the piping/pastry bag and snip off the tip to make a small hole. Flatten each ball of dough in the palm of your hand and pipe on a small ping pong ball-sized amount of hazelnut chocolate spread. Mould the dough back into a ball around the chocolate spread, making sure there are no gaps for it to leak. 4. Space the filled dough balls out on the prepared baking sheets with a 5-cm/2-inch gap either side, as they will spread. Bake in the preheated oven for 12 minutes until puffed up with a slight browning at the edges. Transfer to a cooling rack and let cool before serving. 5. These cookies are perfect at any time of the day and are especially good with a cup of tea. Recipe from Afternoon Tea at the Cutter & Squidge Bakery by Annabel Lui & Emily Lui, £16.99, Ryland Peters & Small RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved