Check Availability

Blog

Jess' Nutella Biscuits

17th November 2018

Here at Beacon, the team take it in turns baking sweet treats for morning smoko. While we all have our favourites, when Jess turned up with the Nutella Stuffed Biscuits last week, we were blown away.

They are just too good not to share with the world so have a read over her recipe and go ahead and treat yourselves ;)

If you need some taste testers, you know where to find us!

Ingredients

  • 1 cup  of Unsalted Butter
  • 1 cup of Nutella
  • 1 cup of Brown Sugar
  • 2/3 cup of White Sugar
  • 2 room temperature eggs
  • 1 and a 1/2 teaspoons of Vanilla Extract
  • 2 and 3/4 cups and 2 TBSP of flour
  • 2 TSP of Cornflour
  • 1 TSP Baking Powder
  • 3/4 TSP Baking Soda
  • 3/4 TSP Salt
  • 120g of Milk Chocolate, finely chopped
  • Sea Salt for Sprinkling

Method

  • Start off by preparting your Nutella filling: Line a baking tray with baking paper and forming dollops of Nutella (about the size of 2TSP) on the paper. Place in freezer to harden while you prepare your biscuit dough.

Brown the Butter

  • Chop the butter into small cubes and place in a medium saucepan over medium-low heat.
  • Once butter is melted, increase heat to just about medium.
  • Swirl and scrape the sides of the saucepan with a wooden spoon and the butter will start to bubble and pop.
  • Once the popping slows down, the butter will start to brown and give off a nutty aroma. This is when you should remove the butter from the heat and pour into a large bowl. 
  • Allow to cool for 25-30 minutes before proceeding.

Prepare the Biscuit Dough

  • Preheat oven to 190 degrees celsius. 
  • Line baking trays with baking paper.
  • Add both types of sugar to cooled browned butter and stir well.Stir in each egg, one at a time. Stir well after each egg.
  • Add vanilla extract and stir.
  • In a separate bowl, whisk flour, corn flour, baking powder, baking soda and salt together.
  • Gradually add flour mixture to butter mixture ands stir until everything is completely combined.
  • Add the chocolate to the mixture and stir well.
  • Refrigerate the dough for 20 minutes.
  • Remove frozen Nutella from freezer (if it gets too sticky and difficult to work with, return to freezer for 10 minutes) and cookie dough from fridge.
  • Scoop dough into large balls (approx. 1.5 TBSP) and press frozen Nutella dollop into the middle.
  • Mould dough around Nutella until it is completely hidden (you may need to add a little more dough)
  • Roll into even ball and place onto baking paper
  • Repeat until all Nutella and dough is used up and then freeze the dough balls for 15 minutes.
  • Place cookie dough into oven (make sure each biscuit is approx. 5cm from the next one as they will spread) and bake for 12-13 minutes or until edges are just beginning to turn golden brown.
  • Sprinkle immediately with sea salt.
  • Allow cookies to cool completely on baking tray before removing (they are quite fragile but will get harder as they cool)

Apparently, these store well for about 5 days but they didn't last 5 minutes around our team!