biscuits · Uncategorized

Secret-Centre Nutella Biscuits

A little melt-in-your-mouth pocket of deliciousness filled with gooey Nutella is a must for any chocolate spread lover! These are seriously some of the most delicious biscuits I’ve ever made. (And one of the few times when I whipped something up on a whim and it was good enough to post!)

I’ve used a chocolate biscuit dough with a texture reminiscent of shortbread, added ground rolled oats for a little bit of bite and topped it off with a chocolate hazelnut centre which elevates these cookies into ultimate moreishness. Believe me, if you make these you won’t regret it – even a friend who didn’t like Nutella thought they were delicious. It’s holidays, so go on – treat yourself! 😉

You will need to freeze dollops of choc-hazelnut spread overnight to make the Nutella centres before making this recipe; this is so that the centres melt rather than cook.

Now for the recipe:
Makes around 12


  • 12 heaped tsp Nutella or other choc-hazelnut spread, placed on a baking tray and frozen overnight. I put a Silpad (silicone sheet) in the tray to stop them from sticking; if you don’t have a Silpad just use baking paper.
  • 100g butter, softened
  • 100g light brown sugar
  • 1 egg
  • 1 tbsp Nutella
  • a few drops (about 1/8 tsp) vanilla extract
  • 2 tbsp cocoa powder
  • 150g flour
  • 40g ground rolled oats
  • 1 egg white, lightly beaten


Beat the butter and light brown sugar together until lighter in colour.

Add and beat in the egg, the Nutella, the vanilla and a heaped teaspoon of the flour (to prevent it from curdling).

Stir in the remaining flour, the cocoa and the rolled oats until it comes together as a soft dough. Shape into a ball, wrap in cling wrap and allow to rest in fridge for half an hour or more. Preheat oven to 180°C (356°F) and prepare a baking tray.

Remove from fridge and roll out.. The dough will still be very soft and sticky, so dust your rolling surface and the dough with LOTS of flour! Roll it out to about 5 mm (1/5 in) and cut out 24 circles with a plain or fluted cutter of approximately 6.5 cm (just under 2.5 inches).

Gently lift half the circles onto your baking tray (a palette knife helps a lot here). Brush the edges of the biscuits with egg white and place a frozen scoop of Nutella onto each one. Place one of the remaining circles on top of each biscuit and press around the edges to seal – there will be a lump in the middle, but don’t worry about it. Brush the tops of the biscuits with some of the remaining egg white and bake for 10 minutes. Don’t worry if the biscuits are still fairly floppy, they will crisp up as they cool.

I also want to share with you the good news that I now have an Instagram account! Click on the link on my home page to check it out.



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